What I Ate This Year

One of my favorite restaurants, The Publican in Chicago, once did a version of elotes that used aioli for mayonnaise and served the dish in a bowl rather than on-the-cob. I thought I would try to cook it from memory. This is an exceptionally easy and tasty dish to make.

Ingredients: 3/4 cup corn, frozen or de-cobbed; 1 tbsp aioli (I used this recipe); 1 tsp red pepper flakes; parmesan cheese; oil

Place corn in a bowl of warm water for a few minutes to help the corn defrost. Drain the water from the bowl. In a small skillet, heat the oil over medium. Add corn, stirring occasionally for a few minutes until heated through. Add red pepper, stir, and place into a bowl. Add aioli into the corn and stir. Add a touch of parmesan to the top of the corn and serve.

food recipe