Mike Brown's Elotes - Andrew Zimmern
Grilled Mexican-style corn with Parmesan mayo—Mike Brown’s recipe from Travail and Pig Ate My Pizza. Perfect for summer barbecues, this dish is sure to impress your guests.
Ingredients
- 6 ears fresh corn
- 2 egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon salt, or more to taste
- about 1 cup vegetable oil
- 1/2 teaspoon smoked pimenton, plus a few pinches for garnish
- 1 garlic clove, minced
- 1/2 cup grated parmesan, plus a few tablespoons for garnish
- Minced chives, for garnish (optional)
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