Transport yourself to south of the border where market stalls sell corn known as “elote.“ This Mexican Street Corn can be made right in your own kitchen while pouring a refreshing well-balanced Pilsner.
For this decadent side dish, we selected Coney Island Mermaid Pilsner for its light-bodied, nicely hopped lager with a forward rye malt mild spiciness balanced by a light, fruity, floral hop aroma to tame the spice in our Fiery Mexican Tres Chiles.
TIP: We like using Kewpie Japanese mayo because of the extra umami punch it brings!
HARDWARE: Skillet, Rack
YIELDS 2-4 servings
PREP & COOK 20 minutes
READY IN 20 minutes
1/4 cup Just+Add Fiery Mexican Tres Chiles
1/8 cup Coney Island Mermaid Pilsner or Your Favorite Pilsner
2 ears Corn on the Cob
1/2 cup Kewpie Mayo
1/2 cup Cotija Cheese
Cilantro (optional garnish)
Salt and Pepper to taste
STEP 1: CHOOSE SAUCE + BEER
For this dish, you can grab a brew that has a crisp, refreshing finish with low ABV like a lager, pilsner, blonde – even a Weiss to help lull the spice of our Fiery Mexican Tres Chiles sauce into a perfectly-timed slow hot. We’ve selected Coney Island Mermaid Pilsner for it’s crispness and floral finish.
STEP 2: JUST ADD BEER
Combine 1/2 cup mayo, 1/4 cup Just Add Beer Mexican Tres Chiles, 1/8 cup Cotija cheese, 1/8 cup Coney Island Mermaid Pilsner or your favorite Pilsner into bowl and mix thoroughly.
STEP 3: PREP
Coat corn generously on all sides with the the beer sauce mix using spoon or silicone brush.
STEP 4: SIP ‘N COOK
Toss skillet into oven and broil for 8-10 minutes turning every 2-3 minutes and have a sip or two of your Pilsner.
STEP 5: EAT & DRINK
Remove corn from the oven and plate while still warm, slather on another layout of beer sauce mix and coat all sides with the Cojita cheese. Garnish with cilantro and pour the rest of your Pilsner and grub.