From: Chef Tim Spinner, Cantina Feliz, Ft. Washington, PA. Yield: 4 ears of corn. 4 ears corn, husked ½ cup lime mayo (recipe follows) ½ cup queso fresco as needed, lime zest as needed, chile pequin powder Lime Mayo: 1 cup mayonnaise 2 Tbsp. fresh-squeezed lime juice 2 Tbsp. water to taste, salt In a large stock pot, boil 6 quarts of water. Add corn and simmer for 15 minutes. Remove corn from water and pat dry with paper towel. When you are ready to ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.