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By Winesburg
Minneapolis
on March 13, 2013
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I had the ingredients on hand and wanted to give it a try before serving it at a march madness party. I used the indoor method to grill the corn and thought it was a decent alternative to the outdoor method. I followed the recipe to the letter and thought the final product was a pretty tasty dish. Only change I will make next time is to fire roast the jalapeno to add more smokiness. The anchovy paste was a nice yet subtle addition. I wasn't sure I would like it, but I did. It adds just a touch of complexity to an otherwise traditional flavor profile. I added a tablespoon of crumbled cojita cheese, but went easy on the salt since cojita has such a salty tang. So, the recipe made the grade. It will be a light and colorful side to grilled bbq pork ribs. I even think it could work well as a twist on a grilled corn salsa if the ingredients are chopped accordingly. Looking forward to trying other recipes from Chef Symon!