Fried Corn, Coconut-Lime Sauce, Roasted Pepper Sauce, Parsley, Lemon Zest
Chef Charly Pierre of Fritai | New Orleans, LA
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Corn:
1 cup soy sauce
½ tablespoon Creole seasoning
1 teaspoon baking soda
3 ears corn, husked and halved lengthwise
Coconut-Lime Sauce:
6 ounces coconut milk
6 ounces Coco López cream
1 teaspoon Creole seasoning
½ teaspoon cane syrup
Zest and juice of 1 lime
Roasted Pepper Sauce:
2 cups sauce Creole
2 ounces tomato paste
2 ounces gremolata
1½ tablespoons Creole seasoning
1 green pepper, charred, seeded, and skin removed
1 Scotch bonnet, charred, seeded, and skin removed
To Assemble and Serve:
Vegetable oil
Picked parsley
Lemon zest
METHOD
For the Corn:
In a pot over medium-high heat, bring soy sauce, Creole seasoning, baking soda, and 1 cup water to a boil. Add corn and cook 5 minutes. Drain and set aside.
For the Coconut-Lime Sauce:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.
For the Roasted Pepper Sauce:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a large pot over medium-high flame, heat oil to 350°F. Add Corn and fry 3 minutes, or until golden brown. Transfer to a paper towel-lined sheet tray and let drain. Spoon Roasted Pepper Sauce onto a serving plate. Top with fried Corn. Drizzle with Coconut-Lime Sauce. Garnish with parsley and lemon zest.
