When our midday coffee run turns into a mad dash for the nearest awning, we know its time to hunker down and fix our eyes squarely on the summer horizon.  In that spirit, we present an original recipe for everyone’s favorite warm weather classic, corn on the cob.

 Executive Chef Rene Ortiz of La Esquina, the triple concept Mexican eatery in Nolita, channels his Texan rearing to turn out his version of the grilled favorite. A far cry from the prosaic boiled cob, La Esquina’s version taps Cotija cheese, chili powder and lime to heat up the palette. Now if only Ortiz could take a stab at the weather…

“La Esquina Grilled Corn”

1 Portion

Ingredients:

1 Large Ear of Fresh Yellow Corn

2 oz. of Grated Cotija Cheese (Available at Latin food markets)

2 oz. of Mayonaise

½ Lime

½ oz. of Chili Powder

(1) 4’’ Wood Skewer or corn holders

Method:

• Remove husk from corn, and grill for approximately 5 minutes on each side or until golden. Do not allow it to burn or it will turn bitter.
• Once you have roasted the whole ear of corn remove from the fire and insert the wood skewer in one end.
• With a pastry brush or spatula apply a light coating of mayonnaise, making sure you cover the whole ear of corn.
• Sprinkle the Cotija cheese making sure you cover the whole ear of corn.
• Slightly dust with chili powder to suit your taste.
• Before serving squeeze a ¼ of the lime on top of the corn.

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