Chef Edgar Caro of Baru Bistro New Orleans, LA
Adapted by
June 2008

Yield: 4 Servings


    Pink Sauce:
  • 1 Tablespoon minced garlic
  • 2 ounces water  
  • 1 cup ketchup
  • 1½ cups mayonnaise
  • 3 ounces lime juice
  • Salt and pepper

  • 4 ears yellow corn
  • 2 quarts chicken stock
  • 3 Tablespoons butter

    To Assemble and Serve:
  • ¼ cup grated salao cheese
    (a South American farmers’ cheese – use a crumbly white cheese as a substitute)

  • 2 cups fried potato sticks
    (depending on expected serving time, restaurant-fried or home oven-baked or fried)
  • Chopped scallions


For the Pink Sauce:
Thoroughly mix garlic with water to make 2 ounces of garlic water. Combine garlic water, ketchup, mayonnaise, lime juice, and seasoning to a bowl and whisk together.

For the Corn:
Boil the corn in the chicken stock. Remove the corn from the stock and let rest for 10 minutes. Cut the corn kernels off the cob and transfer to a plancha. Add butter and cook for 3 minutes. Combine corn with salao cheese and reserve.

To Assemble and Serve, Picnic-Style:
Reserve Corn, Pink Sauce, and scallions in separate containers chilled with instructions to serve at room temperature. For immediate serving, deep-fry potato sticks to order. For consumption at a later time, provide pre-fried potatoes that have been made extra-crispy in an oven. Include instructions for picnic: Place corn in a bowl and top with pink sauce and potato sticks. Garnish with chopped scallions.

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