August is officially corn season out East, and as far as we're concerned, there's no better place to throw down a cob than up in the nosebleed section, best-kept-secret of East Hampton that is Springs at Rita Cantina.
"The corn in our Mexican Street Corn plate is harvested locally, capturing the sweet yet refreshing flavors of summer," shared Chef Eric Miller shared. "This dish is Rita Cantina's spicy twist on sweet corn and can be enjoyed by all on even the hottest days of the year."
A crowd-favorite menu item from brunch through dinner, it's actually quite the simple dish to whip up at home...
MEXICAN STREET CORN by Chef Eric Miller and Chef Karen Antunez
1. Harvest fresh local sweet corn
2. Steam or boil corn with a pinch of kosher salt for 3 to 5 minutes until tender
3. Cool the corn on a rack
4. On a grill of some sort (wood burning is preferable) paint the corn with a little bit of olive oil and give a slight char to all sides, then remove
5. While hot, paint the corn with mayonnaise (homemade is preferable but Hellman’s is also great) with a little bit of smoked chipotle mixed in
6. Roll the corn in queso fresco cheese
7. Sprinkle tajin all over and serve
[Photos courtesy Rita Cantina]
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