Haidar Karoum’s deconstructed elote (Mexican street-style corn) comes back on the Estadio menu every summer. Can’t wait? Now you can make the small plate—one of our favorite dishes in 2014—at home.
Serves 8
Make the corn:
¼ cup olive oil
8 cups fresh corn kernels
2 teaspoons salt
½ cup aioli (recipe follows)
1 tablespoon pimenton (Spanish smoked paprika)
4 ounces manchego cheese
¼ cup minced cilantro plus 8 cilantro sprigs (for garnish)
8 lime wedges
Pour the olive oil into a large saute pan set over medium-high heat. When the oil starts to shimmer and lightly smoke, add the corn. Saute, shaking the pan frequently and stirring with a spatula, until the corn is lightly caramelized, about 2 to 3 minutes. Season with salt.
Using a large spoon, place 1 cup of cooked corn onto a small plate. Drizzle with 1 tablespoon aioli, and sprinkle with a pinch of pimenton. Using a microplane, grate about ½ ounce of manchego over the corn. Sprinkle each plate with minced cilantro and garnish with a sprig of cilantro. Repeat for 7 more portions.
Make the aioli:
1 egg yolk
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon water
1 cup extra virgin olive oil
Salt, to taste
In a food processor, combine the egg yolk, garlic, lemon juice, and water. While the blade is spinning, slowly drizzle in the olive oil 1 teaspoon at a time, until the aioli is smooth and emulsified. Season to taste with salt.
