Richard Garcia, Executive Chef of the Boston Waterfront Hotel, is known for his modern American farm cuisine. He believes in using sustainable seafood and serves as the Boston Network Leader of Chefs Collaborative, a nonprofit network of chefs that works on education on sustainability and responsible buying decisions. He is also the Chair Of The Advisory Board of Trace & Trust, winner of Bostons Rising Star Chef “Sustainability” Award, and James Beard Recognized for Outstanding Contribution to the Organization.
This month, chef Garcia will launch SEAFOOD CHEF, an iPad app to help us in choosing, handling and cooking seafood at home.
Chef Garcia shares with us his recipe for a simple twist on Grilled Corn on the Cob. By adding house-made garlic aioli, local farmer’s cheese, chili powder, fresh cilantro & lime, chef Garcia gives this summer staple a flavorful kick. He told us that “Summer grilling can extend far beyond your favorite burgers and dogs. Grilling is a quick and easy way to cook your corn, imparting a smoky flavor that is balanced nicely in this recipe by the garlic aioli, farmer’s cheese, a touch of chili and fresh lime.”
- 4 tablespoons house made garlic aioli ( can substitute heavy duty mayonnaise)
- 1 teaspoon chili powder
- 4 ears local corn, husked
- 4 tablespoons finely shredded Narragansett Creamery Farmers Cheese
- 1 lime, quartered
- Preheat grill to medium-high.
- Combine mayonnaise,chili powder in a small bowl.
- Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon farmers cheese.Serve with lime wedges.
Renaissance Boston Waterfront is located at 606 Congress St, Boston, MA 02210, United States