street corn elote fingers
Recipe courtesy of Farid Ahmed, Executive Chef, Sea Pines Resort (Hilton Head Island, S.C.)
Ingredients
- canola oil - 2 quarts, in sauce pan on induction burner set to 375°F
- corn - 5 ears, steamed for two minute, cut into quarters longways through the core
- basil cilantro aioli - in squirt bottle
- Tajín - small container
- cotija cheese - 1/2 cup, crumbled
- cilantro - sprigs, garnish
- red radish - shaved, garnish
Instructions
- Take the pre-quartered and blanched corn and fry in the canola oil for about 1 minute
- Toss into a mixing bowl and season generously with Tajín.
Procedure for Plate Up:
- Lay corn fingers neatly, family style, on dish.
- Sauce with aioli.
- Garnish with cotija, cilantro and radishes.
