In this segment of "Dishing With Chicago Chefs," Top Chef alum Katsuji Tanabe is preparing for the opening of his new Chicago restaurant in the best way -- by sharing one of his popular recipes with NBC 5 viewers.
The new restaurant Barrio, a Mexican concept eatery that offers "a creative take on traditional Mexican fare and pan-Latin and American influences," opens in River North Saturday.
REservations are already being accepted.
See below for his full recipe.
Brown Bag Elotes
2 roasted corn on the cob
1 tbsp butter
1 tsp chopped garlic
1 tsp chopped epazote
1 tbsp lime juice
1/2 tbsp sour cream
1 1/2 tsp cotija cheese
salt to taste
1 tbsp mayo
1tsp chopped cilantro
pinch of cayenne pepper
Roast corn on the cob on the grill or under the broil.
Let corn cool and shuck off the cob.
In a sautee pan melt butter and add charred corn.
Add garlic and cook until fragrant about 30 seconds.
Add epazote and cook for additional one min.
Take off heat and add in mayo, sour cream, lime juice, and cotija cheese. Season with salt to taste.
Plate and garnish with a sprinkle of cayenne pepper, cilantro and more cotija cheese.