Beacon Street Corn

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Meet your new favorite culinary import: Mexican street corn, also known as elote. Chef Sean Dutson puts a sweet & savory spin on this humble delicacy by grilling the ears of corn over an open flame before topping them with bacon, maple syrup and spicy pecans. Bring these to your next cookout or potluck for an impressive yet easy-to-make side dish.


Servings: 8, 1/2 ear of corn per person


  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1 cup vegetable oil
  • 2 tablespoon pure maple syrup, Dark Amber (Grade B)
  • 4 ears of fresh corn on the cob, steamed in husks (al dente)
  • 1/4 cup roughly chopped spiced pecans (steeped in simple syrup and coated with sugar and cayenne pepper)
  • 1/4 cup chopped crisp bacon


  1. Place egg yolks, half the lemon juice & half the salt in food processor and spin until mixed completely; then slowly add vegetable oil until mixture develops a thick, creamy aioli. Adjust seasoning (lemon & salt) to taste.
  2. Mix in maple syrup until smooth.
  3. Shuck cooked corn and cut cobs in half.
  4. Roast corn on grill until golden brown.
  5. Roll corn in aioli to form a light coating.
  6. Combine pecans & bacon, and sprinkle over coated corn. Do not cover completely, you should be able to see the corn clearly.
  7. Serve with wooden picks in the ends for handles.

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