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Roasted Sweet Corn Esquite

Roasted Sweet Corn Esquite


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Description:

Chef Ivan Flowers, of Fournos Restaurant, elevates the Mexican street food, Esquite, to a healthier & tastier level.

Reference:

Chef Ivan Flowers on Your Life A To Z, Wine Portfolio

Prep:

30-40 minutes

Servings:

Serves Four

Submitted by:

Tracy
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Ingredients

8
cobs of corn
2
Tbsp. olive oil
1
tsp. cumin
1
tsp. oregano
1
tsp. garlic puree
2
limes
2
lemons
1
cup cherry tomatoes, halved
1/8
cup chopped cilantro
salt & pepper
1
tsp. butter
2
avocado
2
ounces goat cheese

Directions

1.
Cut corn of 4 raw cobs and place in a juicer- reserve corn juice
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2.
Combine olive oil, cumin, oregano, juice of 1 lemon & juice of 1 lime with garlic puree, salt & pepper
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3.
Rub mixture on 4 remaining cobs and grill on low heat 4 to 6 minutes
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4.
Place reserved corn juice in a pan and reduce until thick, about 3 minutes
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5.
Add 1 tsp. butter
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6.
Cut grilled corn of cob and fold into reduced corn juice mixture.
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7.
Add cilantro & salt & pepper
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8.
Top with diced fresh avocado, cherry tomatoes & goat cheese
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9.
Finish with a squeeze of lemon & lime
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