Chef Troy Guard celebrates corn season this month with three of his favorite corny dishes. You can find the Mexican Elote at Los Chingones and the rest are the chef’s special recipes.
“Corn has always been my favorite vegetable. It’s such a fun ingredient to explore and experiment. You can keep it super simple and eat it with your hands or elevate it like we did with the Corn Agnolotti.”—Troy Guard, Executive Chef, TAG Group Owner
1. Corn Agnolotti
Yields: 6 Pieces, Serves 2
Cut 3 oz. corn kernels from the cob, toss with olive oil and a pinch of salt and fry in a skillet at high heat for 15-30 seconds. Lay out one 3 oz. store-bought pasta sheet. Mix 3 oz. mascarpone with 3 oz. fresh roasted corn kernels and place a dollop of the mixture on the pasta sheet at intervals. Cover with another 3 oz. sheet of pasta and use a pasta wheel to cut individual agnolotti. Boil pasta for two to three minutes before tossing it in a heated skillet with 1 Tbsp. browned butter. Place 6 agnolotti in a bowl and make a quick sauce by reducing a cup of cream by half and whisking in ½ c. of butter, season with salt and squeeze of lemon. Garnish with whatever fresh herbs you have available.
2. Mexican Elote
Yields: 8 Pieces, Serves 4
Roast 4 ears of corn and cut them in half. Make chipotle aioli by combining 1 c. mayonnaise with 2 Tbsp. of canned chipotle chile, a squeeze of lime, 1 Tbsp. of agave syrup and a pinch of salt. Coat each ear of roasted corn in chipotle mayo, drizzle with Mexican crema and cover with 1 Tbsp. of cotija cheese and 1 tsp. of ground Takis. Garnish with chopped cilantro.
3. Corn Taco
Yields: 4 Tacos, Serves 2
Combine 1 c. of fresh corn kernels with ½ c. of cream and simmer until reduced by half. Purée the corn and ½ Tbsp. of honey. Build the taco with warmed fresh corn tortillas, 1 Tbsp. of corn purée, 2 tsp. of freshly roasted corn kernels, 1 Tbsp. of pico de gallo, 1 Tbsp. of roasted pueblo chili and chopped cilantro.
