Rachel Laemle is a rising sophomore at UConn, majoring in communications with a heavy interest in nutrition. She recently founded ‘College Chefette,’ her personal food blog containing recipes, honest restaurant reviews, fails in the kitchen, and more exciting posts. On this same platform, she began ‘Restaurant Replicators,’ a group for foodies and home chefs to make their closest replication to specific restaurant dishes. With this group, she hopes to inspire chefs to try something new and plate their food in a professional, crafty way. She also aims for this community to be a place where chefs can meet each other and form friendships over food. As well as being a place to share personal copycat challenges, ‘Restaurant Replicators’ offers competitions for chefs to design the most similar replication. Participate in the first competition here: Thai Lettuce Wraps.
Recipe:
- 10 ears of corn (husked)
- 1/2 cup cilantro (taken off stem and chopped)
- 1 clove garlic (minced)
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/4 teaspoon red pepper flakes
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1/2 cup cotija cheese
- Place your ears of corn on a hot grill. Cook, rotating periodically, until they are charred/have grill marks all around. This will take about 25 minutes (until desired charness.)
- In the meantime, whisk the mayo, sour cream, cilantro, garlic, red pepper flakes, lime zest, and lime juice in a medium bowl.
- When corn is done, remove from the grill and place on a serving plate. Rub the sauce on top (you can spin the ears of corn to cover more surface area with the sauce.)
- Sprinkle the corn with cotija cheese.
