Mexican Street Corn

4 servings

Charred Jalapeño Dressing:

1 each                       Jalapeño

1 each                       Large egg yolk

1 each                       Garlic clove, finely chopped

2 tablespoons          Sherry vinegar

½ cup                        Olive oil

½ cup                        Fresh dill leaves, packed

½ cup                        Fennel fronds, packed

Kosher salt and freshly ground pepper to taste

Elote:

4 ears                     Fresh summer corn, cleaned and shucked

½ cup                     Charred jalapeño dressing

3 oz.                       Cotija cheese, crumbled

¼ cup                     Cilantro leaves, packed

2 teaspoons         Chili flake

1 each                   Lime, cut into 4 wedges

Charred Jalapeño Dressing:

1. Preheat grill on high for 5 minutes
2. Char your jalapeño directly over grill flame until the skin blisters and turns black.
3. Place in a small bowl and cover with plastic wrap for 5 minutes.
4. Slice in half and remove seeds and stem
5. In a food processor pulse jalapeño , egg yolk, garlic, and vinegar until smooth.
6. With motor running, remove feed tube pusher and gradually drizzle in oil until emulsified.
7. Add dill and fennel and process, adding water by the tablespoonful as needed, until dressing is the consistency of heavy cream; season with salt and pepper. Set aside.

Elote:

1. Preheat grill on high heat for 5 minutes
2. Grill corn over high heat until slightly charred.
3. Turn corn until all sides are evenly charred, about 6-7 minutes
4. Remove corn from grill and place on a platter
5. Drizzle with charred jalapeño dressing
6. Coat with cotija, chili flake and cilantro leaves
7. Serve with lime.