Maíz Asado con Alioli y Queso Cotija
Chapter 3: Hot Tapas
Pull the cobs off the white-hot grill while the kernels hiss, because you know this dish is non-negotiable. It hits the table slathered in garlic aioli, dusted with smoky pimentón, and blanketed in a snowstorm of crumbled Cotija cheese, a messy collision of Mexican street food and Spanish pantry staples, bridging two continents on a single plate while a cold carafe of vermut sweats on the table. Set the platter down, pour the cold Albariño, and let everyone get their hands messy.
Before you start
The alioli can be made up to three days in advance.
Store it tightly covered with plastic wrap directly touching the surface in the refrigerator. Emulsifying this ahead of time is a crucial strategy for recreating the seamless, fast-paced rhythm of a tapas restaurant service.
Ingredients
- garlic cloves2 large
- egg yolk1 large
- freshly squeezed lemon juice1 tbsp
- kosher salt1/2 tsp
- Spanish extra virgin olive oil1/4 cup
- neutral oil1/2 cup
- fresh sweet corn4 med
- neutral oil1 tbsp
- kosher salt1/4 tsp
- Queso Cotija1/2 cup
- Pimentón de la Vera1 tsp
- lime1 med
Method
- 01
Combine the garlic, egg yolk, lemon juice, salt, and both oils in a tall, narrow blending vessel.
Place the head of an immersion blender all the way at the bottom of the beaker, completely covering the egg yolk. Turn the blender on high speed and do not move it until a thick white mayonnaise forms at the bottom, then slowly tilt and raise the blender to pull the rest of the oil into the vortex.
- 02
Preheat an outdoor grill or heavy cast-iron grill pan to maximum direct heat.
The secret to this dish is aggressive, unapologetic heat; the corn must be blistered and charred, not gently steamed.
- 03
Brush the shucked corn lightly with neutral oil, season with salt, and grill until deep, dark char marks appear.
Rotate the corn occasionally with tongs to blister all sides. The total cook time should be 8 to 10 minutes, aggressively caramelizing the exterior sugars while keeping the interior kernels crisp and juicy.
- 04
Transfer the smoking-hot corn to a serving platter and immediately slather generously with the alioli.
Do this while the corn is still radiating heat so the emulsion slightly melts into the crevices between the kernels.
- 05
Shower the corn aggressively with the crumbled Queso Cotija, dust heavily with the Pimentón de la Vera, and serve with lime wedges.
Do not substitute generic supermarket paprika here, as you need the oak-smoked depth of real Spanish pimentón to mirror the char of the grill. Serve immediately with plenty of napkins.
Notes
Substitute aged Manchego if you cannot source Cotija.
Cotija is a salty, crumbly Mexican cow's milk cheese. If it is unavailable, substitute a very dry, finely grated aged Manchego or Mahón to achieve the necessary sharp, salty bite.
Serve it esquites-style for a stand-up cocktail party.
If eating corn off the cob is too messy for the occasion, sheer the charred kernels off the cob into a warm cast-iron skillet, fold in a few tablespoons of the alioli, and top with the cheese and pimentón to be eaten with spoons.