Lunchbreak: Takito Kitchen chef David Dworshak makes summer elotes with hananero-corn ailoi

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Takito Kitchen
2013 W. Division Street
Chicago
(773) 687-9620
www.takitokitchen.com

Heirloom Tomato Salad with ricotta cheese, local herbs

Salad Ingredients:
2-4 heirloom tomatoes
4 tbs ricotta cheese, sheep’s milk is best
1 tbs each basil, cilantro, arugula
2 tbs pepitas – pumpkin seeds, toasted
3 tbs extra-virgin olive oil
1.5 tbs    sherry vinegar
2 oz Jamon Serrano, thinly sliced and bite size
salt and pepper

Summer Elotes with Habanero-Corn Ailoi

Habanero-corn Aioli

Ingredients:
4 soft-boiled egg yolks
1 lemon, juice and zest
1 Tbs creole mustard
1/2 pc roasted habanero
4 oz roasted corn puree
1 oz water
28 oz canola oil
salt and pepper

Directions:
In blender or food processor, add first 6 ingredients and combine. Slowly add oil while motor running. Adjust to taste.

Elotes
Ingredients:
4 pc fresh ears of corn
Water, enough to cover
1-2 tbs salt or an adobo of your liking
4 Tbs queso fresco, finely grated
1 Tbs chile flakes or powder
4 Tbs habanero-corn aioli or mayo

Directions:
Boil water with salt. Simmer corn for 5 minutes. Peel and keep warm. Spread aioli all over. Add queso fresco and chiles.

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