Charred Corn Elote Recipe

Directions

1. 1

   Prepare the Corn

   Preheat your grill to medium-high heat. Carefully peel back the husks of the corn (without removing them completely) and remove the silk. Brush the corn with olive oil and sprinkle with salt and black pepper. Close the husks back over the corn.

2. 2

   Grill the Corn

   Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until the corn is charred and cooked through. Remove from the grill and let cool slightly.

3. 3

   Make the Brown Butter Vinaigrette

   In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

4. 4

   Prepare the Roasted Garlic Aioli

   Roast the garlic cloves in the oven at 400°F (200°C) for about 15-20 minutes until soft. In a bowl, mix the roasted garlic with mayonnaise, and season with salt and black pepper to taste.

5. 5

   Sauté the Mushrooms

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper.

6. 6

   Assemble the Dish

   Remove the corn husks and cut the corn kernels off the cob into a bowl. Toss with the brown butter vinaigrette, then plate the corn. Top with sautéed wild mushrooms, diced plum, a drizzle of roasted garlic aioli, grated parmesan cheese, and chopped cilantro.