You may be aware that I am in love with Mamasita and its corn. In the Financial Review this morning, head chef Jason Jones revealed the recipe:
I would have to say that corn is my no.1 ingredient. Let’s face it, where would a Mexican restaurant be without it? It’s used in many dishes in the restaurant, though one that stands out in particular, is the Elotes Callejeros. I steam them [the ears of corn] whole in their husks until tender. Then we peel them and chargrill them until quite charred. They are then brushed with chipotle mayonnaise, rolled in finely grated sheep’s cheese, sprinkled with a dry mix of chilli, paprika, ground pepitas and lime zest, and lastly a generous squeeze of fresh lime.
The first time we visited the restaurant, Matt Lane told us the sheep’s cheese involved is kefalograviera. Chipotle mayonnaise is a cinch to make—here’s Thomasina Miers’ recipe—and everything required is available from Casa Iberica. I look forward to a long summer experimenting with elotes until I get them just right. ¶ Jason Jones shared some more recipes when he appeared on television recently, and he is reportedly publishing a book later this year.
Update: Delicious magazine featured a number of Mamasita recipes—including elotes callejeros.