Street Corn Recipe

Street Corn Recipe

Missing fair season this summer? So are we! Whether your normally attend the WI or MN state for or your local county fair – one thing we sure are missing is the wide array of fair foods. Check out this street corn recipe that is bringing back memories at the MN state fair.

Recipe from Local Foods is Essential and Chef David Bredesen.

Yield: 6–8 servings

For aioli:

1 egg yolk*

2 medium cloves local garlic, peeled and smashed

1 teaspoon freshly squeezed lemon juice

1/4 cup beef fat, slightly warmer than room temperature––pourable**

1/4 cup canola oil

1/8 teaspoon salt, or to taste

Combine egg, garlic, and lemon juice in a food processor. With machine running, slowly drizzle in canola oil to emulsify. Add beef fat, drip by drip (fat may need to be warmed slightly to remain as a liquid for dripping). Add a splash of water if aioli is too thick for your liking. Salt, to taste.

*To double this recipe for a crowd, use 1 whole egg and double the remaining ingredients.

**Click here for more info on using fats in aiolis

For corn:

6–8 ears local corn, in husks

12 ounces your favorite hard cheese like contadina, aged white cheddar, parmesan, cotija, or queso fresco

Heat grill to high heat. Grill corn in husk about 15 minutes, turning occasionally. Remove from grill; allow to sit until cool enough to handle. Removes husks and season corn with salt. To serve, drizzle each cob of corn with aioli and sprinkle with cheese. Additional optional garnishes include crushed black pepper, paprika and chives.