July 28, 2021
This classic Mexican street food is simple and perfect. We whisk up an aioli with farm fresh eggs, Moondog's Chili Powder and plenty of garlic to smear over grilled corn and then roll them in crumbled cotija cheese and fresh cilantro. They'll have you licking your fingers and reaching for more!
A very easy and oh so tasty treat on a hot summer afternoon!Author:
4 Ears of Sweet Corn, shucked
2 Tbsp olive oil
1/2 cup finely chopped cilantro
1/4 cup crumbled cotija cheese
1 egg yolk
2 tbsp dijon mustard
2 Tbsp chili powder
2 Tbsp lime juice
1 clove garlic, grated on a microplane
1/2 tsp salt
1 cup vegetable oil, sunflower, safflower, grapeseed, avocado or canola is best
1 Tsp hot sauce
In a medium sized mixing bowl combine the egg yolk, mustard, salt, garlic, lime juice and chili powder and mix well to combine. Slowly stream in the oil, a little at a time, mixing vigorously as you go, until all the oil is incorporated. Taste to adjust acidity and salt.
Warm a grill to medium high heat. I prefer charcoal, but gas will also work. Brush the corn with oil using a pastry brush and sprinkle a little salt over it. Grill until the kernels begin to blister and turn golden yellow, about 2 minutes on each side.
Smear the aioli all over the grilled corn and then roll it in the crumbled cotija and sprinkle cilantro over it. Serve immediately and enjoy!
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