An easy Mexican side with an L.A. twist: a grilled 'Street corn' recipe, shared by Jon Shook and Vinnie Dotolo, chefs at Animal restaurant in Los Angeles
For the aioli
For the spice mixture
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine Mexican
The day before season pork belly with salt place in pan large enough to fit the belly and cover with plastic and foil wrap cook at 100-110 °C for apx. 4-6 hours or until fork tender when finished remove the wrap and allow to cool to room temperature. Then place in refrigerator to cool overnight.
Turn your grill on high heat bring 3,5 l of water to boil meanwhile shuck the corn and trim the top and bottoms of the ears of corn so you have a flat surface then cut in half. Place corn in boiling water for 10-15 minutes to cook until tender. Remove corn and let drain and cool.
Mix the spice mix blend together. Mix the sour cream, mayo, garlic and lime juice and grate the Parmesan cheese with the micro-planer. Rinse , dry and rough chop the scallion and coriander. Cut lime in a wedge or half. Slice the pork belly in long strips and shred with your hands to small pieces.
Heat the peanut oil to 180°C. And fry pork belly until really crispy remove and drain on a paper towel immediately season with the spice mix place in a warm area or near grill to keep warm . Lightly oil the corn and season with salt to taste. Grill the corn until some charred spots appear on all sides with some golden spots as well, remove corn.
Place a dowel in the core of the grilled corn, lather it with the lime aioli, sprinkle with coriander. Make a small pile of the Parmesan cheese, scallion and crispy pork belly to dip into as you eat the corn.