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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef John Hogan

River Roast
315 N. LaSalle Street
(312) 822-0100

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

Mexican Sweet Corn

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

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.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.