DIY Down the Shore: Eating Lolita With Marcie Turney’s Mexican-Style Street Corn
To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.
During the warmer months, Jersey isn’t good for just its beaches, but its sweet corn, too. Marcie Turney, executive chef and owner of basically every restaurant on 13th street in Midtown Village, knows this to be true. Turney’s summer recipe, Mexican Style Street Corn, is just about the most delicious way you can serve up one of Jersey’s best ingredients. The dish can also be found on the menu at her Mexican restaurant Lolita, but we couldn’t be happier to have this recipe in our hands. Go ahead, take it down the shore with you and see how good the summer can taste.
MEXICAN STYLE STREET CORN
Yields 4-6 portions
1 cup mayonnaise
1 each chipotle in adobo, minced
1 teaspoon adobo sauce from the can of chipotles
½ teaspoon salt
– In a medium bowl, mix the dressing together.
4 each Jersey yellow corn on the cobb, shucked
4 quarts water
2 teaspoons salt
2 teaspoons vegetable oil
– Boil corn in salted water for 6 minutes, cool and cut into 4 pieces each.
– Brush with vegetable oil and sprinkle with salt and pepper.
– Grill for 2 minutes, turning the corn over, until slightly charred.
– Put all of the grilled corn into the mixing bowl with the chipotle dressing and toss with tongs until
the corn is lightly coated with the dressing.
– Place the corn on a serving platter.
Garnishing the Corn
¼ cup cotija cheese, crumbled
10 sprigs cilantro
2 limes, cut into 6 wedges for garnish
– Sprinkle the cotija cheese and the cilantro on the corn.
– Garnish the plate with lime wedges for the guests to squeeze on themselves.
DIY Down The Shore [f8b8z]