Grilled Brentwood corn on the cob

Chef Mark Stark
Stark Reality Restaurants, Sonoma County

This is chef Mark Stark’s version of elote, the classic Mexican street food of grilled corn on the cob. “During the summer months, we are lucky to have local corn from Brentwood—some of the best eating corn in the country.”

Ingredients

1/2 cup mayonnaise
1 tbsp. yellow miso
4 ears summer corn, husked
1 tsp. Korean chili flakes
2 tsp. minced chives
Kosher salt, to taste
1/2 cup crumbled feta
Korean chili threads
1 lime, cut into 4 wedges

Instructions

Place mayonnaise and miso in a bowl and whisk together until smooth; reserve.

Grill corn over a medium fire for 10 to 12 minutes or until kernels are tender and lightly golden brown.

Place grilled corn in a bowl and toss to coat with miso mayo, chili flakes, chives and salt.

Arrange on a serving platter and garnish with feta and chili threads. Place lime wedges on platter and serve.

Serves 4