Cheesy & Spicy Corn on the Cob by Chef Stephanie Izard
Do you ever wonder how, when you go out to dinner, a chef can just nail that perfect flavor of the dish you can't get enough of? Chicago's Stephanie Izard, who rose to popularity after winning season four of Top Chef, has been packing in the crowds at her incredibly popular West Loop restaurant Girl & The Goat since it opened in 2010. Izard has always been able to nail that flavor. She combines uniquely different ingredients and everything in a dish serves a purpose. People book reservations three months in advance to taste her food, but not everyone can make it to Chicago. So Izard created The Flavor, her own line of sauces and rubs that now sell exclusively on Abe's Market. She created the to let you, the home cook, add in all those tasty flavors without having to get all the separate ingredients. "We take away having to add in the different layers of flavors," Izard said. "We put it all in a bottle."
She also put it in a tin, as is the case with her three rubs. For this spicy and cheesy corn on the cob recipe, which is inspired by Mexican elote, she uses her Rub No. 3, which incorporates feta cheese, cayenne pepper, tomato powder and more. You've never had home-cooked corn so good!
Chef Stephanie Izard's Elote Corn on the Cob
- 4 ears of corn, shucked and cleaned
- ¼ cup unsalted butter, softened
- 2 tsp Rub No. 3
- ¼ cup Parmesan
- 2 limes, halved
- ¼ cilantro, chopped
- To make compound butter: Allow butter to soften. Mix 2
tsp Rub No. 3 into softened butter.
- Grill corn over medium-high heat for 2-3 minutes. Grill
lime halves, center down, until warmed through, about 2 minutes.
- To complete dish: While hot, brush grilled corn with liberal amount of compound butter. Sprinkle with parmesan cheese, cilantro and squeeze warm lime over the top.