Without being too corny, I’m presenting to you the first recipe in my Fresh Take On Father’s Day menu. In partnership with Whole Foods Market in DFW, the menu I’ve curated for this Father’s Day is spicing up the normal fare and giving dad a reason to smile.
One of my favorite types of cuisine is street food. The grab and go, sometimes messy yet quick take on popular dishes speaks to the easy going atmosphere I try to build around pops on his special day. Taking notes from the normal grilling afternoon, this Mexican style grilled corn is spicy yet sweet, salty and zesty thanks to the citrus. Punch up the flavor for your father and enjoy the sunshine and smoky grilled corn notes from this sure to be hit dish.
Here’s the super simple recipe –
- 1/4 cup crème fraîche
- 1/4 cup light mayonnaise
- 1/2 teaspoon fine sea salt
- 2 canned chipotles in adobo sauce, seeded
- 6 ears corn, husked
- 1/2 cup queso fresco or grated Parmigiano Reggiano
- 1/8 teaspoon cayenne pepper
- 1 lime, cut into wedges
Preheat a grill to medium-high heat. Meanwhile, put crème fraîche, mayonnaise, salt and chipotles in adobo in a food processor and pulse just until smooth; transfer to a bowl. Generously brush mixture on corn and grill, turning occasionally, until deep golden brown, 7 to 9 minutes.
Brush remaining crème fraîche mixture on corn, then sprinkle all over with queso fresco and cayenne. Serve with lime wedges on the side to squeeze over the top.
Thanks to Whole Foods Market for partnering with me on this series! More to come.