SIDE DISH RECIPES
Every good Mexican meal needs a tasty side dish to go with it. Achieve perfect synergy with these recipes for great tasting sides.
Side Dish Recipes
Grilled Corn with Chipotle Mayo Cheese
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
This recipe is from one of the Guest Chefs that features in Mexico The Cookbook; Sean Prenter. Sean previously worked in Austrailia and Japan before turning his tealents to Mexican food. His restaurtant in Sydney, Mexicano, blends Mexican cuisine with Austrailian ingredients.Ingredients
- 4 corns on the cob
- 100g grated kefalograviera cheese
- Lime wedges
- For the Chipotle Mayo
- 2 eggs
- ½ tsp Dijon mustard
- ½ tbsp white vinegar
- 1 tsp salt, heaped
- 60g smoked chipotle chilli en adobo
- 50ml fresh lime juice
- 2 tbsp caster sugar
- 500ml vegetable oil
- For the Corn Spice
- 2 guajillo chillies, dry roasted
- 1 pasilla chilli, dry roasted
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- Zest of 2 limes
- ½ tsp cumin seeds
- 2 tsp pepitas, dry roasted
- 2 tsp salt
Recipe
- Soak 4 bamboo skewers for at least 30 minutes.
- For the Mayonnaise, combine the eggs, mustard, vinegar, salt, chipotle, lime juice, sugar and 100ml water for 1 minute to emulsify.
- Slowly add the vegetable oil in a steady stream until it is all incorporated and emulsified.
- For the Corn Spice, combine all the ingredients in a spice grinder to a powder.
- Pierce the corn with the soaked skewer and grill for 15-20 minutes, turning frequently.
- Remove from heat, brush with the chipotle mayo, then sprinkle with cheese and the spice. Serve with a few lime wedges.
Monday to Thursday 9am to 5pm
