Name: Somewheres STREET CORN BOWL Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups arugula (baby); 1 each fresh lime; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs extra-virgin olive oil; 1.5 cups fresh sweet corn kernels (from about 2 medium ears) or thawed frozen; 1 tbs unsalted butter; 1 tbs shallot, finely minced; 0.5 each jalapeño, seeded and finely minced; 2 tbs cilantro, chopped; 0.25 tsp ground cumin; 1 tbs lime juice (fresh); 0.25 tsp kosher salt (for corn); 0.5 cups mayonnaise; 1 tsp chipotle in adobo (from a can), minced; 0.5 tsp adobo sauce; 0.5 tsp garlic, grated; 1 tsp fresh lime juice; 1 tsp water (to thin, if needed); 0.125 tsp salt; 1 cup flamin' hot Cheetos (or hot cheese puffs), crushed; 0.25 cups queso fresco, crumbled; 2 tbs fresh cilantro leaves, small sprigs; 1 each extra lime wedges

Method

Base & Greens

Place 2 cups baby arugula into a medium mixing bowl. Add 1 tablespoon extra-virgin olive oil, juice of 1/2 the lime (reserve the other half for corn and mayo), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat. Transfer dressed arugula to serving bowls to form a small bed for the corn (divide evenly for 2 servings).

Corn Salad

Sear the corn

Heat a medium skillet over medium-high heat. Add 1 tablespoon unsalted butter and let it melt and foam. Add 1.5 cups fresh corn kernels (or thawed frozen and patted dry) in a single layer. Let the corn cook undisturbed 3–4 minutes until some kernels darken; stir and continue to cook 2–3 more minutes until lightly charred and fragrant.

Finish the corn

Reduce heat to medium. Add 1 tablespoon finely minced shallot and 1/2 finely minced jalapeño to the skillet and sauté 1 minute until softened. Sprinkle 1/4 teaspoon ground cumin and 1/4 teaspoon kosher salt over the mixture, stir to combine. Remove skillet from heat. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning with more salt or lime if desired. Let cool to room temperature or chill briefly (5–10 minutes) before assembling so corn is pleasantly chilled, not hot.

Divide the prepared corn evenly over the arugula beds in the serving bowls (about half the corn per bowl).

Chipotle Mayo

Make the sauce

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon adobo sauce, 1/2 teaspoon grated garlic, 1 teaspoon fresh lime juice and 1 teaspoon water to loosen. Taste and season with 1/8 teaspoon salt. Adjust heat by adding more chipotle or more water to thin to a drizzling consistency.

Dress the bowl

Drizzle or spoon the chipotle mayo over the corn in each bowl in a zig-zag pattern, using about 1 to 2 tablespoons per serving depending on preference.

Toppings & Garnish

Sprinkle 2 tablespoons crumbled queso fresco over each bowl (about 1/4 cup total divided). Immediately before serving, crush 1 cup Flamin' Hot Cheetos in a zip-top bag using a rolling pin or heavy pan until coarse crumbs remain. Sprinkle crushed Cheetos over the mayo-dressed corn (about 1/2 cup per bowl).

Finish

Scatter the remaining 2 tablespoons chopped cilantro over both bowls and add a lime wedge to each. Serve chilled or at room temperature. Offer extra chipotle mayo and crushed Cheetos on the side if desired.

Street Corn Bowl Recipe