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Street Corn Elote 'Fingers'
Origional Weav
Recently retired, avid foodie who loves to cook, grill, and smoke all types of food.
Ingredients
  • subheading: BASIL-CILANTRO AIOLI:
  • ½ bunchbasil leaves
  •  
  • ½ bunchfresh cilantro leaves
  •  
  • ½ cupspinach
  •  
  • ½ bunchchives
  •  
  • 3 clovesgarlic
  • ice water, as needed to thin mixture
  •  
  • 1 cupmayonnaise
  •  
  • 1 teaspoonkosher salt
  •  
  • 1 tablespoonfreshly squeezed lemon juice
  • subheading: CORN:
  • 5 earscorn
  •  
  • 2 quartsneutral oil
  •  
  • Tajín, to taste
  •  
  • kosher salt and black pepper, to taste
  •  
  • 1 cupBasil-Cilantro Aioli (recipe above)
  • ¼ cupcotija cheese
  •  
  • 6 sprigscilantro
  •  
  • 5 Easter Egg radishes, thinly shaved
  •  
  • 2 limes, cut into 8 wedges each
  • This recipe is just a fun way to eat corn. It's got all the classic flavors of Mexican street corn but served in a creative, kid-friendly way.
  •  
  • TECHNIQUE TIP: Before cutting the corn lengthwise, steam it for about 2 minutes to soften it a bit.
Steps
Directions at today.com
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