Honestly, I can’t imagine waking up in the morning without a freshly ground and brewed cup of coffee (Swiss water decaf, por favor) and a newspaper. Preferably, The New York Times or the Wall Street Journal. Or both.
Call me spoiled or just old fashioned, but that’s the way I like to start my day.
I especially like Wednesdays when I can be culinarily inspired by The New York Times’s Dining section. More often than not, there’s something worth trying in there—and if it’s not a recipe, it’s a concept, new cooking tool or a restaurant or something very cutting edge that’s happening in the world of food.
Today, for example, there was a feature story on the burgeoning world of taco trucks, specifically Korean taco trucks. They’re popping up everywhere. Even Austin has one now. According to the article, Jae Kim has been tooling around the capitol city in his Chi’Lantro truck since February making tofu tacos with a soy vinaigrette salad.
And then there was the story about the imminent opening of Eataly, an enormous Italian food hall with 36,500 square feet and 20 retail departments, each with its own dining space. Located on West 23rd near Fifth Avenue, this Italian food-centric eatery by famous chef and restaurateur Mario Batali and his also famous partner Joe Bastianich, son of the great Chef Lydia, will open in about a month to great fanfare. So if you love Italian food, this is your place.
But really, it was Mark Bittman’s piece on Mexican-style grilled corn that caught my attention. And now that corn is in season, this is a great side dish to serve with a little grilled meat or a hamburger and a salad.
Mark has such a great approach to food. It’s always simple, hence the title of his weekly column, The Minimalist. His version of Mexican-Style Grilled Corn made me think I was on the streets of Mexico City again, and for that, I am eternally grateful.
Mexican-Style Grilled Corn
If you have ever had grilled corn in Mexico, this will take you straight back to that moment of corn perfection. Slathered with a chile-lime-mayo concoction, this is what Mexican dreams are made of.
- 4 ears of corn silks and husks removed
- 2 tablespoons mayonnaise
- 1 to 2 tablespoons freshly squeezed lime juice or to taste
- 1/4 teaspoon chili powder or to taste
- Kosher or sea salt and freshly ground black pepper
Prepare a grill with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 3-5 minutes. Check every minute or so and then turn the corn when you see that there is some good charring on that side. Continue cooking and turning until all sides are slightly blackened.
In a small bowl, mix together mayonnaise, lime juice and chili powder, along with some salt and pepper. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
Serve hot corn slathered with chili-lime mayo.