It’s tough to improve on a nicely cooked ear of corn, but this might be one way to do it. Here, chef Michael Harr draws on the Central American street food called elote, upping the corn quotient by blending grilled kernels into the sauce.
Make Ahead: You'll have dried chili powder left over; it can be stored in an airtight container for up to 6 months. You'll also have leftover charred-corn mayo, which can be refrigerated for up to 1 week.
Where to Buy: Dried guajillo chili peppers and dried chipotle chili peppers are...
Chef Michael Harr uses corn in three ways for his scallop appetizer special ($13): charred, blended into a vinaigrette and covered in mold. Wait, what? It’s not as bad as it sounds. The edible fungus (called huitlacoche) is a Mexican delicacy and tastes earthy and woody.