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Agrumato

Elotes with Agrumato-Method Calabrian Chili Olive Oil Aioli 


From Chef Eric See

Ursula | Brooklyn, NY

parmessan flan

Ingredients

  • 4 ears of corn, grilled


  • 2 egg yolks
  • 1⁄2 tsp salt
  • 1 clove garlic, grated
  • 2 Tbsp lemon juice
  • 1⁄4 cup TRULY® 100% Extra Virgin Olive Oil
  • 1⁄4 cup Corto® Agrumato-Method Calabrian Chili Olive Oil


  • cilantro, to garnish

  • chipotle chile flakes, to garnish

  • cotija cheese, to garnish

    Directions

    Shape a damp kitchen towel into a ring on your counter. Nestle a medium mixing bowl in the center. This will ensure the bowl remains steady while making your aioli.

    Add egg yolks, salt, garlic cloves and lemon juice to the bowl and whisk to combine. Begin making your aioli by adding the TRULY® 100% Extra Virgin Olive Oil a few drops at a time while whisking continuously. As the mixture begins to emulsify, increase the oil to a steady stream and keep whisking continuously until you have added the full ¼ cup of TRULY®. Next, add the Agrumato-Method Calabrian Chili Olive Oil in a steady stream, continuing to whisk until the aioli has fully emulsified.

    Serve grilled ears of corn garnished with a drizzle of the Agrumato-Method Calabrian Chili Olive Oil Aioli, chopped cilantro, chipotle flakes, and cotija cheese.