Replicating corn from Toro/La Verdad? [from Boston Board]

[jules127]

I know there is a home cooking section here, but I figured the folks there wouldn't know what this particular corn is. I am looking to duplicate the corn at Toro (or close enough) for Cinco de Mayo. I can't remember, is it a lime butter with cojita cheese? I got corn from the market the other day and to my suprise it was decent for this time of year.

Revised: Moved to home cooking. The above mentioned restaurants are Ken Oringer's in Boston.

[bear]

Has anyone tried the Oringer recipe? If so, any tips?

[LauraB]

I have not tried the exact recipe - I actually feel there is garlic in the version they serve at the restaurants, but I have had good luck mixing a little bit of melted butter and a little bit of mayo together with a little bit of garlic (to be honest for this I usually use a tiny bit of garlic powder) and some lime juice, spreading this mixture on the ears of corn, then sprinking the ears with a little bit of chipotle powder and cheese (I have just used really sharp cheddar, but the cojito would be even better). It is not exactly the Toro corn since I do not really have a good way to grill it, but still very, very tasty.

[bear]

Thanks, Laura, that sounds even better than the original recipe, and I was thinking about lime and garlic as a perfect accompaniment, and using good parmesan. I also think I'll I'll get some corn tonight and grill away!

[bear]

The corn was great. I took about two tablespoons of butter and sauteed two cloves of garlic. I added that to about two tablespoons of mayo and then added the juice of two limes. I sprinkled in some chili powder (didn't have any chipotle powder, just canned) and salt. I used both direct and indirect grilling for five ears of corn (huskless), turning often, and it took about ten minutes to cook. When done, I spread the mayo mixture all over the corn, and then grated the grana padano on top. The ears were pretty messy to eat, so I cut the kernels off the cobs and that worked well.

What I would do differently next time: use only one small clove garlic (or a sprinkle of powder) and leave out the salt, since the parmesan is salty enough. I'd also love to try it with the cotija, too.

The contrast of the sweet, smoky corn with the zesty toppings is terrific. Can't wait to make it again. Thanks for the suggestions!

[Rubee]

In case you didn't see this article (with the recipe from La Verdad) posted on the Boston board:

http://www.cbsnews.com/stories/2007/0...

[icculus]

ah thanks Rubee

[Food4Thought]

You can ge the grated Cojito (Cojito Molido) at the Stop&Shop in the South Bay Plaza in Southie/ Dot. Dairy section near the sliced American cheese and such.

[icculus]

Yeah i think it's lime, cotija cheese and maybe some paprika? Maybe butter it first and then grill it. Then spread the cotija, lime, and paprika on it.

[Rubee]

They spread the grilled corn with mayonnaise (mayonesa) at La Verdad - or you could use Mexican crema - sprinkle it with cotija and ground chili, and serve it with lime.

Try a recipe search for Elote Asado, but this recipe sounds pretty close (Cotija is a type of queso anejo).

http://www.rickbayless.com/recipe/vie...