This simple starter takes one of the season’s staples, fresh sweet corn, and gives it a south-of-the-border kick. “Light and flavorful to go along with rosé wine and friends,” said The Garden City Hotel Chef Ari Nieminen of his creation.
Street Corn Recipe
6 ears fresh corn, husk peeled back, silk removed
For Garlic Mayo:
1 clove garlic, peeled, finely minced
1 Tablespoon jalapeno, finely minced
1/3 cup mayonnaise, combine with minced garlic and jalapeno
For Spice Mix:
1 Tablespoon smoked paprika
1 Tablespoon toasted ground cumin seed
1/4 teaspoon cayenne pepper
1 Tablespoon Onion powder, optional
4oz queso fresco, finely grated
½ cup coarsely chopped fresh cilantro
1 lime, cut into 6 wedges for juice
Sea salt to taste
Brush corn with garlic mayo and season with salt.
Grill until charred and cooked, about 6 minutes, or until tender.
Generously sprinkle with spice mix, queso fresco, squeeze of lime juice and chopped cilantro.