ANYONE GRILLING in Indiana or looking to bring a little of the Indy 500 home should consider the Hoosier ribeye. The simple and delicious steak sandwich, made of a thin slice of the well-known cut with sautéed onions and various spices on a toasted roll, is most closely associated with the Indiana State Fair, but it's a favorite at the 500 as well.
But what to serve with it? Indianapolis-based chef Jonathan Brooks offers up Indiana elote, a middle-America version of a popular Mexican street food: grilled corn on the cob slathered in a spiced mayo. "I remember going to the state fair as a kid, where they'd grill corn and dip it in these vats of butter," Brooks says. "The elote is my homage to that." Brooks's take even incorporates Indiana-produced Everton cheese, to add flavor and a local flair.
A steak sandwich with grilled corn on the cob is a can't-miss combo that can be served with almost any beverage, although, a true race fan would wash it down by chugging a bottle of milk.
1 MAKE THE MAYO
Put the unsalted butter into a light-colored pan and heat over a medium flame. Once the butter melts, swirl the pan steadily until the butter turns tan in color and gives off a toasty aroma. Remove from heat and pour into a separate bowl.
Put the garlic and salt in a blender or food processor and pulse until chopped. Add the egg, the yolks and the sorghum and blend for 20 to 30 seconds. Add the oil to the butter and swirl together. Slowly drizzle the butter-oil mixture into the ingredients in the blender while it runs on medium speed. Increase the speed if necessary to emulsify. Let it cool for 20 to 30 minutes before using, or store in the refrigerator for up to a week.
2 COOK THE CORN
Grill the corn, husks on, over medium-high heat for four to five minutes per side but no more than a total of 12 minutes.
Let the corn rest for five minutes, then shuck. Slather each ear with mayo and garnish with cheese, cilantro, onion and serve with limes on the side.
Jonathan Brooks was named one of Food & Wine's Best New Chefs in 2015. His second Indianapolis-based eatery, Beholder, will open this year.
10 ears of corn
1 cup brown butter sorghum mayo (see directions)
½ cup aged Indiana Everton Premium Reserve cheese, shredded
1 bunch cilantro, minced
1 sweet onion, thin julienne
3 limes, sliced
BROWN BUTTER MAYO (makes a little more than needed)
2½ sticks of butter
3 cloves garlic
1 tablespoon salt
1 whole egg, plus 3 yolks
3 tablespoons sorghum
¼ cup olive oil