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L.A. Street Corn Cob

L.A. Street Corn Cob

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

24 August, 2012
Average: 1.5 (2 votes)


serves for


total time

8 HR 0 MIN


2 ears
1 bunch
1 bunch
1 each for garnish
Pork belly
25 g
Parmesan cheese
115 g
Peanut oil
1,9 l
55 g
Sour cream
57 g
Lime juice
30 g
Cayenne pepper
1 g
1 g
1 g
2 g
Chili pepper
2 g
4 g
25 g
20 g


  • 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.

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