Maiz Asado with Hopflake IPA
Grilled Mexican style street corn with aioli, Cotija cheese, lime, and Piment D’Espelette
Serves 6
Ingredients:
For the Aioli:
2 1/3 cups canola oil
2 cloves garlic
4 T. Water
1 egg yolk
2 t. lemon juice
2 t. kosher salt
Method: In a food processor, all ingredients except oil and process for one minute. After one minute slowly add canola in a fine stream, making sure not to break the emulsion. Once all the oil is added it should be thick like mayonnaise. Reserve the aioli at room temperature for serving.
For the Corn:
10 ears shucked corn
2 cups aioli
1.5 cups grated or crumbled cotija cheese
1t green Tabasco
1/4 cup Hopflake IPA
6 lime wedges
Method: Grill the corn over a hot fire until it is caramelized on all sides but not dried out. Cut corn off the cob. In a large mixing bowl, toss the corn with the aioli, chili, and cheese until evenly coated. Top the corn with the remaining mixture and garnish with a lime wedge.