All's Fair in Love and Corn by Matthew Heston & Megan Werling

All’s Fair in Love and Corn by Matthew Heston

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All’s Fair in Love and Corn
(Cornmeal-Fried Elote with Grapefruit Salsa and Cotton-Candy Whipped Butter)

You know all those times where you’re like “Man, I wish I could attend an authentic Mexican street festival and the Indiana State Fair at the same time?” Well now you can! This recipe pairs the savory, salty crunch of Mexican street corn with a fresh, tangy salsa. And because Americans can’t stop adding sugar to everything, the elote is elevated with a sweetened whipped cotton-candy butter to provide the final stop on your oral journey to flavortown. Yes, it’s fried. Americans fry everything. Try and keep up.

  1. Make the cotton-candy whipped butter!
    1. Ingredients:
      1. ½ oz (14g) Cotton Candy
      2. 1 stick (8 tbsp) of salted butter, softened
    2. Procedure:
      1. Set out butter ahead of time; allow to reach room temperature.
      2. Working slowly, whip the butter until smooth. Once smooth, crumble ½ oz (14g) of cotton candy into the butter while whipping. Continue whipping until smooth.
        1. Pro tip: Use the pink cotton candy. Blue butter is freaky.
      3. Pipe the butter into little flowers or florets or whatever. Place in the fridge to set.
  1. Make the Grapefruit Salsa!
    1. Ingredients:
      1. 2-3 grapefruits
      2. 3 key limes
      3. 2 tomatillos
      4. 1 cucumber
      5. 1 red onion
      6. 1 jalapeno
      7. ½ yellow bell pepper
      8. ¼ cup cilantro
      9. Extra-virgin olive oil
      10. Salt/Pepper to taste
    2. Procedure?
      1. Get a big bowl.
      2. Segment the grapefruits. Put them in the big bowl.
      3. Everything else can just be chopped up (not the key limes, save them bad boys for the end). Put all the chopped-up stuff into the bowl with the grapefruits.
      4. Halve and juice the key limes into the big bowl.
      5. Drizzle with olive oil; season with salt and pepper to taste.
      6. Stir to combine. Duh.
  1. Make the Cornmeal-Fried Elote!
    1. Ingredients:
      1. 4 ears of corn, shucked
      2. 2 cups buttermilk
      3. ½ cup cornmeal
      4. ½ cup all-purpose flour
      5. ¾ tsp chili powder
      6. ½ tsp tajin
      7. ½ tsp onion powder
      8. ½ tsp garlic salt
      9. ¼ tsp black pepper
      10. ¼ tsp ground cinnamon
      11. Fresh cilantro garnish
      12. Cotija Cheese, crumbled. However much you want. Go nuts.
    2. Procedure:
      1. Pour 2 cups buttermilk into a gallon Ziplock bag. Place the corn into the bag. Allow to marinate for 15 minutes, then flip and allow to marinate 15 more.
      2. Meanwhile, combine the cornmeal, flour, chili powder, tajin, onion powder, garlic salt, black pepper, and ground cinnamon in a bowl. Stir until well-mixed. This forms the breading in which the corn will be rolled.
      3. While the corn marinates, begin heating ¼ -inch of vegetable oil in a pan (or use a deep fryer if you’re truly fancy). When a small drop of water fizzles upon entry, the oil is hot. Definitely don’t attempt this with your face super close to the oil. Or do, I don’t care, you live your life.
      4. Once the corn has marinated for about a half hour, take it out and roll it in the cornmeal breading until thoroughly coated on all sides.
      5. Using tongs, place the coated corn in the hot oil. If you value your clothes and your skin, loosely-cover the pan with aluminum foil.
      6. Fry the corn for three minutes on each side until golden-brown.
      7. Remove from the oil. Immediately season with salt. Top with crumbled cotija cheese, cilantro, and a pat of the cotton-candy butter (remember that, from step 1?)
      8. Enjoy!
    3. Last but not least…
      1. The elote may be eaten directly off the cob or cut from the cob into a delicious pile of empty calories. Either way, put the whipped cotton candy butter on top.
      2. Serve the grapefruit salsa on the side, though honestly it goes very well with the corn, so like, put some of that in your corn pile too.
      3. Enjoy! Again!

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