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Recipe: Corn with Manchego and Aioli from Estadio

At Estadio, Haidar Karoum makes magic with sweet corn, creamy aioli, and grated manchego cheese.
A blizzard of pimenton—Spanish smoked paprika—finishes Estadio's corn dish. Photograph by Jeff Elkins.

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.

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