Make Grilled Corn and a Mezcal Cocktail for Cinco de Mayo

By Rachel Holliday Smith on April 29, 2014 6:30am 

Slideshow
 Pequena at 601 Vanderbilt Avenue in Prospect Heights offers a recipe for grilled Mexican corn and a "smoky" margarita for Cinco de Mayo.
Cinco Recipe from Pequena
View Full Caption

PROSPECT HEIGHTS — Cinco de Mayo is less than a week away, and for those looking to cook up a celebration of Mexican heritage, DNAinfo New York can help.

We've collected recipes from some of the best Mexican restaurants across the five boroughs, presenting a dish each day that you can prepare for Cinco de Mayo weekend — from kimchi shrimp tacos to delectable flan to zippy sangria.

For those craving Mexican food in Prospect Heights, Pequeña on Vanderbilt Avenue and Bergen Street is an easy choice. A full bar, fresh ingredients and outdoor summer seating make it a good spot to celebrate Cinco.

But for those who want to bring Pequeña home, the restaurant’s manager Katie Salas offers an insider's guide to making elotes, or grilled corn, and a Mexican take on a tipple called a razor blade —“a smokier alternative to the margarita” — to keep the holiday hot — and cool — at the same time.

Elotes, or Grilled Mexican Corn

INGREDIENTS:
(Ingredient amounts vary according to your party's size.)
Ears of corn with husks
Mayonnaise
Chipotle paste
Queso fresco
Cilantro

DIRECTIONS:

1. Grill corn with the husks on for about 15 minutes, turning and cooking evenly. If you don’t have a grill available, boil the husked cobs for about 20 minutes.

2. While the corn is grilling or boiling, stir up chipotle mayo by mixing equal parts of mayonnaise with chipotle paste, tasting as you go for your desired amount of spice. Make enough to coat each corn ear. Set aside on a plate wide enough for an ear of corn to roll around.

3. Separately, crumble queso fresco on another wide plate and add chopped cilantro on top. There should be about three parts queso to one part cilantro.

4. When the corn is cooked, roll each ear in the chipotle mayo first and the cheese/cilantro mixture second.

5. Once all the ears are covered in mayo and cheese, serve and enjoy!

Mexican Razor Blade Cocktail

INGREDIENTS:
2 ounces of Mezcal
1/2 ounce of simple syrup
2 slices of muddled lemons

DIRECTIONS:
Shake ingredients together and serve with a pinch of chili powder and a lemon wheel.

We posted this recipe as the second in our five-day series of Cinco de Mayo recipes from each borough. Check back here each day for a new recipe.

Advertisement

Advertisement

Advertisement