Jeff and Heath Ames opened Cantina in 2007, and have been dedicated to serving locally sourced Mexican and Southwest cuisine (plus killer margaritas) ever since. They are also exceptionally dedicated to the community, partnering with local charities on fundraising nights and holding an annual Cantina Kids Fun Run to benefit pediatric care at Saratoga Hospital’s Emergency Department. All told, Cantina has raised about $500,000 for local organizations. Their Mexican Street Corn is a local legend, best eaten at the peak of freshness in the summer.
Ingredients
- Chipotle Mayo (recipe below)
- 2–3 ounces Cotija cheese, to taste
- ½ cup chopped cilantro
- ½ lime, in wedges
- Kosher salt, to taste
- 3 ounces Chipotle in Adobo (Most gourmet markets carry this. Jeff likes the “La Morena” Brand from Mexico)
- 4 tablespoons lime juice, fresh
- 2 cups mayonnaise
- Kosher salt to taste
Preparation
Puree Chipotle in Adobo and lime juice in a food processor. In a mixing bowl, whisk pureed Chipotle mixture with the mayonnaise and salt to taste.
Instructions
Char fresh corn over an open flame or grill until well cooked on all sides and set aside. Toss charred corn in Chipotle Mayo dressing. Sprinkle with a generous pinch of Cotija cheese on all sides. Garnish with chopped cilantro and lime wedges. Salt to taste.
