This recipe was developed by Enrique Sanchez, one of our former chef assistants who went on to work at Superba and is now slinging pizzas and making fresh pasta at Gesso’s in Mid City. Enrique is also one of our favorite food photographers - follow him and his mouth-watering posts on Instagram @ern.san
Ingredients
Green Goddess Elote with Shishito Peppers
10Ears of cornshucked
1Lemon
2Jalapeños
1bunch Parsley
1Egg yolk
1TbspOlive oil
2cupsGrapeseed or other neutral oil
1bunch Cilantrofor garnish
Roasted Shishito Peppers
10Shishito peppers
1TbspOlive oil
1Orangejuiced
1/2tspKosher salt
1cupQueso fresco
Instructions
Green Goddess Elote with Shishito Peppers
Heat your grill or grill pan to medium high heat. Place the corn and cook each side for about 5 minutes, rotating when you see the corn begin to get a little char. Set aside under a kitchen towel to stay warm.
Cut the jalapeños in half lengthwise and remove the seeds. Place the peppers, cilantro and olive oil in a blender and blend until smooth (about 4-5 minutes on high speed).
Place the egg yolk, mustard and lemon juice in a medium sized bowl and whisk. Slowly whisk in the neutral oil and blended mixture and continue whisking until evenly incorporated.
Roasted Shishito Peppers
Cut each pepper in half and remove the seeds, then finely chop the peppers.
Heat up oil in a large sauté pan and cook for about 5 minutes over medium high. Add salt and toss. Remove the peppers and deglaze the pan with freshly squeezed juice from the orange.
Assembly
Spread the Green Goddess dressing all over the corn. Sprinkle with peppers and follow with cheese and cilantro.