Making street corn with Chef Andres Prussing

Making street corn with Chef Andres Prussing

Making street corn with Chef Andres Prussing Making street corn with Chef Andres Prussing (tcw-wbtv)

By Callie Presley

Chef Andres Prussing, the executive chef at Stoke, joins us live in studio to show us how to make a Mexican street corn salad called Esquites.

Ingredients:

  • 2 cups fresh corn kernels
  • 2 tbsp grated Cotija Cheese
  • 2 tbsp chopped cilantro
  • Aleppo
  • Oil
  • Salt and pepper

Crema:

  • 1 cup Mexican crema or crème fraiche
  • Lime Juice
  • Zest of 2 limes
  • Salt and pepper to taste

In a sheet pan or sauté pan, roast the corn until golden brown. Season with salt and pepper.

Once corn is roasted, add citrus crema, Aleppo, fresh chopped cilantro and adjust seasoning as needed. Serve in bowl and top with cotija cheeses and lime zest.

FeaturedFood - CookingQC Morning
Callie Presley

Callie Presley

Callie Presley is the QC Life Social Media Coordinator and Guest Manager at WBTV. Callie enjoys spending time with her husband and puppy dog, eating delicious food and exploring all that the Charlotte area has to offer!