Ingredients:
8 garlic bulbs
1/4 cup olive oil
8 ears corn, cut in half
Slaw Ingredients:
1/3 cup mayonnaise
2 TBS sugar
1 tsp cider vinegar
1 tsp celery seed
1/3 cup red onion, chopped
1/3 cup parsley, chopped
1 clove garlic, minced
1/8 tsp salt
1/8 tsp pepper
16 ozs slaw mixture
Cilantro Sauce Ingredients:
2 heads of cilantro
1 med jalapeno pepper, seeds removed
4 cloves garlic,
1 cup sour cream
2 limes, juiced
2 TBS olive oil
2 TBS cider vinegar
1/8 tsp salt
Mexican Street Corn Ingredients:
1 can creamed corn
1 cup Cilantro Sauce (see recipe above)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup cotija cheese (or Feta), reserve 1/2 for corn topping
1/2 tsp chili powder
1 garlic clove, minced
1/4 cup cilantro
1 TBS lime juice
1/8 tsp salt
Fried Oyster Ingredients:
16 ozs oysters,
4 cups fryer oil
2 cups flour, divided in 1/2
1 TBS baking powder
1 TBS sesame seed oil
1/2 cup seltzer (cold)
1 garlic clove, minced
1 small egg
1/8 tsp salt
Garlic Butter Ingredients:
2 sticks butter, melted
2 garlic cloves, roasted
Other Ingredients:
4 limes, sliced in quarters
1/4 cup cilantro leaves, for garnish
1 TBS chili powder
20 corn tortillas
1 avocado, cubed
1 red bell pepper, chopped
Directions:
1. Cut tips of each garlic bulb about 1/4 in. Place on baking dish, cut side up. Drizzle with olive oil. Bake in oven 350 degrees for 1 hour. Remove from oven and cover to keep warm.
2. Place corn in pot of boiling water. Cook until tender, approx 30 mins. Remove from water and place in baking dish.
3. To make slaw: Mix all ingredients (except slaw mix) in a medium size bowl, mix well. Add slaw mix and fold to incorporate well. Refrigerate until ready to use.
4. To make Cilantro Sauce: Add all ingredients to blender. Pulse until well combined. Pour into bowl. Reserve in refrigerator until ready to use.
5. To make Mexican Street Corn: In a medium size bowl add all ingredients. Mix well. Refrigerate until ready to use.
6. Drain oysters and pat dry with paper towels. In medium size pot add oil. Heat on med/high. Add half of the flour to separate bowl. In medium size bowl whisk all other ingredients. Add a small amount of batter to oil. If it sizzles then oil is hot enough. Start by dredging oysters into flour, then into batter, completely covering. Drop into hot oil. Fry for approx. 5-8 mins depending on the size of the oyster or until lightly browned. When oysters are done, place on paper towel to absorb excess grease. Cover to keep warm.
7. To make Garlic Butter: Melt butter in microwave for 20 seconds. Add garlic and whisk.
8. Add 1/2 garlic butter (reserve other 1/2 for corn tortillas) to corn in baking dish. Add Mexican Street corn over top. Top with remaining cotija cheese. Add lime slices. Bake in 350 degree oven for 30 mins. Remove and garnish with cilantro leaves. Sprinkle with chili powder.
9. Brush each tortilla with garlic butter. Place in zip loc bag. Warm in microwave for approx. 30 seconds.
10. Fill each tortilla with slaw, fried oyster, Mexican Street Corn, Cilantro sauce, avocado, red bell peppers and fresh cilantro leaves. Serve with ear of corn, garlic bulb and slices of lime.
How to make just the Street Corn:
8 ears of corn, broken in half
1 stick butter, cubed
1 pkg Mediterranean Feta Cheese
1/2 cup Cilantro leaves
1/2 tsp paprika
Cilantro Sauce Ingredients:
2 heads of cilantro
1 med jalapeno pepper, seeds removed
4 cloves garlic,
1 cup sour cream
2 limes, juiced
2 TBS olive oil
2 TBS cider vinegar
1/8 tsp salt
Mediterranean Street Corn Ingredients:
1 can creamed corn
1 cup Cilantro Sauce (see recipe above)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup Mediterranean, reserve 1/2 for corn topping
1/2 tsp chili powder
1 garlic clove, minced
1/4 cup cilantro
1 TBS lime juice
1/8 tsp salt
1. Place corn in baking dish with butter. Season with salt and pepper, to taste. Bake in 375 degree pre-heated oven to brown. Approx. 30 (rotate while baking)
2. Blend ingredients for Cilantro Sauce in blender until well combined. Reserve
3. Mix ingredients for Mediterranean Street Corn in bowl. (Don't forget to add 1 cup of Cilantro sauce to this recipe). Pour oven corn. Bake for additional 15-20 mins. Remove from oven. Sprinkle additional feta cheese over top, cilantro leaves and paprika. Serves 8
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