Everyone has been missing their favorite foods from the ballpark this season, but now thanks to Stella Artois, baseball fans can savor these stadium bites together from home. Stella‘s “A Cut Above” cooking series teaches fans how to recreate the recipes with an elevated twist. Next up in the series is Summer Corn Esquite, inspired by the dish at Dodger Stadium in Los Angeles. Enjoy it socially distanced with your favorite baseball fans.

Summer Corn Esquite
Serves 2
Total Time: 20 minutes

Ingredients
2 tbsp olive oil

5 ears fresh corn -- 3 shucked, 2 unshucked

Kosher salt, to taste

6 tbsp mayo, divided in half

1 can Chipotle in Adobo

2 oz Cotija cheese, crumbled (about ¼ cup)

½ cup thinly sliced scallion

½ cup (about ½ bunch) fresh cilantro, chopped

1 serrano pepper, seeded and minced

2 tbsp fresh lime juice

2 tsp tagine seasoning or chili powder

Directions

1. For the corn: If using a grill, heat grill over medium heat. Lightly rub the shucked corn with olive oil and season. Grill the shucked corn to char on all sides, about 2 minutes per side. Grill the unshucked corn to brown the outside, about 2 minutes on each side. Place to the side to cool. If using a stovetop, shuck all of the corn and heat a nonstick skillet over medium-high heat until shimmering. Add the corn and char for 2 minutes at a time, tossing after to completely char the corn. Place aside to cool.

2. While the corn is cooling, mix half of the mayo with 1 tbsp of adobo from the chipotle and 1 tbsp fresh lime juice. Season lightly and mix well. 

3. Mix the corn, with the remaining mayo, serrano, lime juice and half of the cotija, scallion, cilantro and chili powder or tagine. 

4. Place in bowl. Drizzle with chipotle mayo and top with remaining cotija, scallion, cilantro and chili powder or tagine.

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