If you've never had street corn, you're missing out! Corn on the cob is already delicious, but this recipe take it to a whole new level! So, I asked Chef Jason Bergeron for his secret recipe and now we can all make this at home!
Microwave Elote (From Chef Jason Bergeron, Executive Chef at Tavistock Restaurant Collection – Orlando, FL) Using local products is more important right now than ever before. With corn coming into season, a great and simple recipe that can be done in a microwave is Mexican-style corn, or elote.
Ingredients:
6 ears of farm-fresh corn
1 teaspoon of Tajín (lime/citrus seasoning, can be found in the Mexican section of the market)
2 tablespoons of almond-based sour cream
2 tablespoons of crumbled cotija cheese
2 teaspoons of fresh cilantro, minced
1 lime cut into wedges
Procedure:
A cool “chef trick” is peel your corn, take a shallow baking dish and place a folded kitchen towel inside, stand the corn up the long way, hold the top steady and cut down along the cob to easily remove the corn kernels. They will fall into the baking dish. Do this for all six ears then remove the towel, break up to corn and remove any corn silk you may have missed from shucking.
Place all of the corn into a 1-gallon zip lock bag, add 2 tablespoons of water, seal the bag and push out the air at the same time.
Place the bag into the microwave on top of a paper towel, cook for 4 minutes on high, let stand in the microwave for 5 minutes before moving on.
Carefully remove the bag and cautiously open it as steam may come out, pour the corn into a serving dish, drizzle with sour cream, top with cotija, cilantro and Tajín evenly sprinkling the ingredients over the top of the corn.
Serve with lime wedges on the side.