STEPHANIE JANE CARTER is a CIA- trained former chef who has cooked professionally in Austria and several states in the U.S. She most recently cooked at the 4-14 Festival in Dijon, France. She co-authored The A-Z Encyclopedia of Food Controversies and the Law and is a freelance writer and editor based in New Orleans. She also has an M.A. in philosophy from Tulane University.
Stop by the Southern Food and Beverage Museum to see the corn collection.
What would July 4 be without the two emblematic symbols of summer, corn and the grill? While this corn preparation is common to the streets of Mexico, this recipe is adapted from Chef Rene Ortiz’s preparation at La Condesa in Austin, Texas. If possible, use the freshest, local corn you can find. Once corn is picked, its sugars begin to be converted to starch, reducing its sweetness. Skewering the corn with 2 wooden skewers will make the hot corn easier to handle as you coat it with mayonnaise, cheese, and chile.
6 ears of yellow corn, cleaned from the husk and any silk
1 cup mayonnaise
2 cups queso cotija
1 tablespoon of ground chile de arbol
After preparing your grill, char the corn on it. (about 8 minutes or until corn is cooked).
With a 2-inch paint brush, evenly coat the charred corn with the mayonnaise.
Sprinkle cheese on a flat, clean surface and roll the corn in it so that it covers the entire ear.
Sprinkle the corn with the chile de arbol.
Add a squeeze of lime.