South American Street Corn [ Vegetarian - By Default ]
[ Gluten Free - By Remove Lager, or replace with most Ginger Beers. check their labels ]
[ Dairy Free - Remove Feta, or replace with tofu crumble soaked over night in olive brine ] [ Vegan - Follow Dairy replacement & Replace Mayonnaise with Tahini ]
[ Kosher - If the ingrediants you buy are kosher ]
16 oz Sweet corn (frozen acceptable)
16 oz White Corn (frozen acceptable)
2 Poblano pepper
2 Large Portobello Caps (or 1 pint baby bellas)
1 Yellow Onion
1/2 a head of Garlic
1/4 cup Roja (Can replace with 2 tbsp of Chipotle or Sofritas Better than Bullion)
1 lime (or 1/4 cup lime juice)
24oz Mexican Lager (dark if possible)
1/4 cup Mayonnaise
2 Tbsp Avocado Oil (or any neutral vegetable oil)
Minced parsley (dry is fine) Salt & Pepper Feta Cheese
Mince the Onion & Poblano.
Finely mince the Garlic.
Dice the Mushrooms.
Set a medium pot over med-high heat & add Avocado oil
Add Onions and salt. Stir gently until they are translucent.
Add Garlic, stir 30-45s.
Add Peppers, Mushrooms, & Corn.
Set Heat to low-medium & cook for 5 minutes, stirring regularly.
Add Mayonnaise & Lager. Stir regularly for 2 minutes.
Quarter limes, squeeze in juice, and drop in the fruit, peels and all.
Set heat to low and simmer for 12m, uncovered. Stir occasionally.
Upon serving, top with parsley & optionally feta cheese.
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