Get Cooking with CIA Chef Robert: Deconstructed Elotes (Mexican-Style Street Corn)

Chef Robert Tremblay ’10 will take you through the process and flavors of traditional Elotes and then demonstrate a deconstructed version which helps to give a little more versatility to this classic street food. Show off this dish at your next summer BBQ!

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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

[lunahenckel]

Did you use a store bought mayonnaise? I'm curious why the emulsion didn't split because of the heat in the pan.