Mexican street corn transformed into a great salad

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Just after the first time I saw the streets of Mexico corn, I have moved to Chicago. I is a summer winds Wells street art exposition, this is closed. Out of the corner of my eyes, I saw a man with a tower grilled corn. I walk over and get a better look, looked at him with a piece of corn in the barbecue, and roll back the rice husk, and quickly shut down, forming a handle from rice husk.
Next to him to show his movement fluid corn dip into the butter, then covered with mayonnaise, rolling cheese, play with ground chili, spray with lime juice. I was fascinated. I can't wait, the first bite. It is over for me is a very important dining experience. I have been so far from home.
When corn is fresh from the other cities, I bubble and baked rice husk. Subtle sweet corn it only takes a few minutes to cook, I love the mild soil corn husk silk and injected into the kernel. When corn is not fresh, it is a small starchier, I want to brush with olive oil and corn kernel direct cooking grate char and blisters.

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This summer, I reached a new level, I in the streets of Mexico maize experiment. Like many of the great break through, I created the necessity of the formula.
I want to compete for a taste of corn and events, but I serve 800 people realize the barbecue is there any way and service fast, delicious, a lot of people! So, I decided to street corn into a salad. So, I can be for one of my favorite summer corn taste, but I can make a dish ahead of time.
Because I'm going to supply cool, I decided to put in my normal a little parsley and garlic, increase brightness, and plenty of smoky bacon, to supplement the charred formula of corn.
For the event, I all the ingredients are mixed together, and I smoked and grilled beef tenderloin as side dishes. It actually work, even than, if I make the original corn cob - it must be easy to eat! As my beef, I know it is the highest award of my score, baked on the night of the streets of Mexico corn salad.
This recipe, I baked corn in rice husk and rice husk, then slice kernel close bonzi, let them into a decadent delicious salad. You can for the salad, roast beef tenderloin, like me, but it's flexible enough to bake with your favorite protein - salmon, beer chicken, chicken thighs or backyard ribs.
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Bake the streets of Mexico corn salad
From start to finish: 45 minutes
Weight: 4
Six big grain (3 remove shell and silk, soak in water for 10 minutes, all 6)
1 TBSP olive oil
4 TBSPS sweet butter, melted
1/2 cup (heap) slightly Herman mayonnaise
1/4 cup chopped fresh parsley, plus branchlets service
To view the gallery ". This July 29, 2013 photo shows the baking streets of Mexico...
This July 29, 2013 photo shows in concord, New Hampshire (ap photo/Matthew baking streets of Mexico corn salad...
1 enthusiasm and lime juice
2 cloves of garlic, fine grinding
1/2 teaspoon of Chipotle chili powder
Malden or other sheet of sea salt
1/2 cup of QUESO anejo
1/2 cup crushed Asiago cheese Italian cheese mixture (or ground), with additional decoration
After 6 slice apple wood smoked bacon, cooked, and break into
MoHei pepper
High heating cooking barbecue heating directly.
Remove the corn rinse and wipe dry. Brush away three ears of corn in various aspects and olive oil. In their chaff, keep other heads of grain.
All the cooking grate corn. Barbecue, turning occasionally, shelling corn until brown and charred, about 10 minutes. Will be in their steam rice husk corn ears, but the skin itself will be dry and burning in the place.
Delete all the corn from grill and reserved for cooling easy to handle, about 5 minutes. Once is not enough to calm processing, remove the shell and silk from 3 ears to bake.
Time, stand on each ear the wide end, and the length of the sawtooth inadvertently stick, remove the kernel. Abandoned Wells and the kernel is transferred to a large bowl. In the melted butter mixture, and then put on hold.
In a medium bowl, mayonnaise, parsley, enthusiasm and lime juice, garlic, chili powder and a little salt, stir together. Stir in the cheese and bacon, keep dishes. Add the dressing cream corn kernels and mix well. The taste of salt and pepper and season. Decorate the grated cheese, parsley and retain the bacon. Service refrigerated or room temperature.
Nutritional information: 680 calories, 490 calories from fat (72% of total calories), 55 grams of fat (20 grams of saturated fat 0 g trans fat), 95 milligrams of cholesterol, and grams of carbohydrate, 3 grams of fiber, 11 grams of sugar; 17 grams protein, 920 milligrams of sodium.