Wednesday, April 24, 2013

Grilled Corn Mexican Style

 One of my favorite restaurants in NYC is the cool Café Habana, where the waitresses’ sass matches the food. The café was inspired by the original, still operating in Mexico. In the heart of Soho, this small gem is an experience as much as it is a destination. It’s tiny and there’s always a wait, but it’s all completely worth it in the end. When friends come to visit, it’s a must on the to-go list. My two picks on the menu are the Cuban sandwich (with rice and beans) and the grilled corn. Café Habana was actually voted to have the best Cuban sandwich in NYC – IT’S TRUE. There is a Hispanic cheese that is used for the dish traditionally, however for the purpose of accessibility I’m keeping the cheese option wide open.  

 Hot sauce is amazing with this dish too, really, really amazing. The original recipe uses lime too. But this is optional

Serves two

2 corn in husk
3 tbsp butter
3 tbsp mayonnaise
½ cup cheese
Salt and cayenne pepper to taste

Bring water to boil and add butter and salt. Shortly after, add corn and cook for seven minutes. Once cooked, let corn stand to dry then grill all sides until corn starts to blacken to your liking. Follow by pasting mayonnaise onto the corn, coating liberally. Coat corn in cheese of choice then broil/grill until cheese is well melted. Dash with cayenne and salt to taste. 

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