Maíz Rustido
Grilled corn, Manchego cheese, scallions, Calabrian chili, lime
Final Plating
Server Description
The perfect balance balance of sweet & salty, with a touch of chili for spice.
pronunciation
MY EASE – ROOST E DOH
runner description
Roasted Corn
Line up notes
allergies
Dairy
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ingredients
Final presentation:
- 168g / 6 oz charred corn (on average, this is 2 ears)
- 15g olive oil
- 15g / 1T lemon juice
- 20g / 2t chopped, grilled scallion (store in a little olive oil)
- 3g / 1/2 t stemmed & seeded, finely chopped Calabrian chile (store in a little olive oil)
- 25g / 2t microplaned Manchego cheese
- less 1g / 4-5 mint leaves, torn
- Lemon zest
sourcing
procedure
Before service:
- Char the corn on the grill or stove.
- With a knife remove from cob and portion in pint containers (168g / 6oz portions)
- Refrigerate until service
Final presentation:
- Saute the corn in a small saute pan with olive oil.
- Add chopped grilled scallion, finely chopped calabrian chili, quickly saute.
- Add lemon juice and salt to taste.
- Plate in a bowl.
- Finish with manchego cheese on top, mint and lemon zest.
critical control points
- Do not OVER-CHAR the corn. It should not be cooked through & dry. Get some color on the corn but it should still be juicy.
- Do not prep the corn too far in advance: please only stay one day ahead of sales.
- Make sure you serve in the appropriate dish. If the corn is laid flat, the corn cools too quickly and the cheese starts to congeal.
- The video mistakenly calls out lime juice towards the end -- it is LEMON.
PACKAGING
Plateware