Open since April 2012, Kokoriko Natural Rotisserie, a fast-casual dining concept specializing in rotisserie chicken by culinary mastermind, Chef Richard Sandoval, has quickly positioned itself as the area’s go-to hotspot for affordable, high quality food. Traditionally sold by street vendors in Mexico, Sandoval’s corn on the cob with creamy chipotle sauce and fresh cheese pays homage to his heritage and serves as an ideal holiday side dish. Kokoriko Natural Rotisserie is located at 1111 SW 1st Avenue in downtown Miami.
Corn on the Cob:
4 ears of corn; shucked
1 gallon water
½ cup chipotle aioli (Recipe below)
½ cup grated parmesan cheese
2 Tbsp. chile powder
1 lime; cut into 8 wedges
2 cups mayonnaise
2 Tbsp. chipotle puree (Note: Can use canned chipotles in adobo & puree in the blender; they’re spicy so use to your desired taste)
1 Tbsp. honey
Juice of ½ lime
Corn on the Cob: In a large pot, add the water and bring to a rapid boil. Add enough salt to the water to give the water the taste of seawater. Drop the corn into the boiling water and cook for approximately 6-7 minutes, or until the corn is tender. Remove from heat and drain. Brush each corn cob with the chipotle aioli and sprinkle with parmesan cheese and chile powder. Serve on a skewer with lime wedges.
Combine all ingredients in a large bowl and mix until thoroughly combined; reserve in refrigerator till needed.
Telephone: (305) 372-2594; www.kokorikorotisserie.com