Yield: 4 Servings

Ingredients:

Pink Sauce:

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

Method:

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.

back to top