Chef shares LA-style recipe for your Super Bowl party

LELAND, NC (WWAY) — After showing you how to make some New England Clam Chowder for the Super Bowl Thursday, it’s time to let LA take the spotlight in the kitchen. A chef shows you how to make one trendy LA dish for Sunday.

“If I was thinking about a party and I wanted to do a super bowl party, I think the taco bar is so much fun, and it’s so diverse,” said Chef Scott Euvrard, who works at The Forest at Cape Fear National.

It bring a little bit of the LA streets to the East Coast.

“The Latin influences, I think, are everywhere. So we were going to do an Elote, which is Mexican street corn. It’s super trendy right now,” said Euvrard.

From corn on the cob, to a taco bar, Chef Scott Euvrard says LA style street corn is the perfect addition to your Super Bowl spread.

“So the skillet version is something that you can do any time, anywhere. It’s quick, easy, but still authentic,” said Euvrard.

Euvrard says your corn can be grilled raw, or even canned.

“And then I’m going to take my raw ear of corn. This way here, you’re also getting a lot of the flavor from the actual cob itself,” said Euvrard. “You could use a cast-iron skillet. A grill pan would be neat. It might give it more of a grilled look.”

While your corn cooks, Euvrard says you can start mixing your dressing.

“So I’ve got my mayonnaise and sour cream mixture. And then I’m going to add some chili powder,” said Euvrard.

He says you can even substitute this with greek yogurt.

“You can also put some of your fresh cilantro into this, or cumin,” said Euvrard. “So you’re still roasting your corn here and you made your dressing. Now we take the Cotija cheese. I’m basically going to take my mayonnaise mixture and brush it all over there. so this would be hot off the grill.”

Euvrard says you can always switch up the seasoning with your dressing.

“Basically, if you were on the streets, they would give you a little paper dish or something. They put that in there. And that would be what you would get on the street,” said Euvrard.

Euvrard says one of his favorites is taco style.

“I’m just going to take my same mixture that we used to brush on our grilled corn,” said Euvrard.

In just 20 minutes, you can have fresh Elote in whichever style you choose.

“It can be left out buffet style, and people can enjoy it throughout the game,” said Euvrard.

If you want to make some LA street style corn, here is the recipe. If you missed Thursday’s New England Clam Chowder recipe, click here to find it.