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Spent a few days in Las Vegas earlier this month just a week behind friend Melissa. Her advice? Try the corn at Bobby Flay’s MESA at Caesar’s Palace. Fairly easy task since I was staying at Caesar’s, but a bit tough to squeeze in with a busy conference schedule. But at 10pm one evening, I bellied up to the bar and ordered a margarita and a bowl of corn. “A bowl of corn?” asked the bartender. “Really?”
428519_10152810588140333_1672056990_nYeah, really. Melissa was right. Damn good margarita and the best corn I’ve ever eaten. Tonight I tried to replicate this deliciousness at home. Here’s how (just for me / one portion):

The List

  • 1 ear sweet corn, shucked
  • 1 TBSP Mexican crema (available in Mexican groceries)
  • 1 tsp minced jalapeno
  • juice from a lime wedge (about 1/6)
  • 1 TBSP chopped cilantro
  • 1 tsp Queso Fresco
  • 1/8 tsp Aleppo pepper
  • pinch sea salt

Peel and char an ear of corn. Easy on a grill pan. Light up the barbie if you are so inclined. While the corn is charring, blend the crema, lime and jalapeno. Once the corn is done (about 5 minutes on high), use a sharp knife to remove kernels. Combine corn with crema mixture, season with Aleppo and salt to taste, and top with cilantro and crumbled Queso Fresco. Nothin’ corny about wishing you’d made more.

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