Braised sweet corn, chile, cilantro, feta & lime from Gjelina: Cooking from Venice, California (page 146) by Travis Lett

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Notes about this recipe

  • crandall57 on September 19, 2023

    The preparation was fairly messy, even with putting the corn cob in a bowl while taking off the kernels, but it was worth the effort. Make sure nothing of value is near your work surface, as corn and corn juice tend to spatter everywhere. The flavors were great. We didn't have Fresno chiles, so we used one jalapeno, one long red pepper (not real hot) and one cayenne pepper. Will make this again when corn is in season.

  • metacritic on January 08, 2023

    Absolutely love this dish. One of many braised or raw corn dishes I make from July - September. As good as any other recipe I know.

  • Baxter850 on September 18, 2018

    Great dish. Made it exactly as written.

  • Rinshin on July 30, 2017

    Mmmm awesome taste using local white corn. Love the idea of making cob stock and also using the corn milk from the cob scraping. Easy to cut the cobs with a bowl underneath so they don't fly out. I had some orange salt I brought back from Japan and used that to finish off.

  • FJT on July 15, 2017

    This is delicious - it's just like the street corn at our local taco restaurant. This is the first time that I've shucked corn etc... Messy job! I'm very tempted to make this next time using frozen corn; I'm sure it won't be quite as good, but it will be much less effort.

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