Lunchbreak: Mexican Street Corn, prepared by River Roast chef John Hogan

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Chef John Hogan

River Roast
315 N. LaSalle Street
Chicago
(312) 822-0100
www.riverroastchicago.com

River Roast Blues & Brews Brunch
Enjoy Chef John Hogan’s curated brunch menu paired with live music from his favorite local Blues bands, every Saturday and Sunday from 12:00 p.m. – 3:00 p.m. This Saturday, 7/23: Studebaker John…this Sunday, 7/24: Lynn Jordan— for more information or reservations visit http://www.riverroastchicago.com

Mexican Sweet Corn

Ingredients:
6 ears sweetcorn, off the cob
2 Tbs butter
juice of 2 limes
4 Tbs mayo
4 Tbs cream fraiche or Mexican creama
1 Tbs chili powder
1/2 tsp cayenne
salt and pepper

and about 1/2 a cup of parmesan or Cotija

Directions:
Sweat corn in butter for 2-3 minutes. Add the rest of the ingredients and continue to cook on low heat for 2-3 minutes longer.