Mexican Street CornAug 17th, 2012 | By Cecilia | Category: blog, cook something, vegetables and pasta
The characters in Laura Kelso’s serialized e-Novel, Lonestar Dish — Carter, Ally and Taylor — are foodies from the word “go.”
Their dining exploits throughout Austin, Texas are highlighted in this online work of fiction for foodies on DishLit.com. Readers will even find links to the dining establishments mentioned in the story — and those destinations are also plotted on an interactive map.
Sometimes the characters in the story attempt to recreate memorable dishes they’ve had around town, such as the one here, inspired by a dish at Fresa’s Chicken al Carbon.
Carter’s recipe inspired by the Mexican Street Corn at Fresas.
2 tablespoons mayonnaise
1 to 2 tablespoons freshly squeezed lime juice, or to taste
1/4 teaspoon chili powder
Salt and freshly ground black pepper.
1. Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
2. Mix together mayonnaise, lime juice, chili powder, cilantro and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.