Chef critique
Tex-Mex Lentils with Charred Corn
This is a well-organized and clearly written recipe, though the method of charring whole corn cobs in a skillet should be changed to charring loose kernels for better results.
Score: 8/10
Suggested fixes
- In Step 1, instruct the cook to cut the kernels from the cobs during prep.
- In Step 3, cook the loose kernels in the skillet instead of the whole cobs, which will allow them to blister quickly and evenly.
- Remove the post-cook kernel-cutting instructions from Step 3.
Issues
- medium / cookability: Cooking whole ears of corn in a flat skillet is inefficient because the round, uneven cobs have minimal surface contact with the pan, resulting in slow, uneven charring.
Strengths
- Excellent ingredient tracking with exact amounts repeated at the point of use.
- Proper use and formatting of bulleted lists for preparations and mixtures.
- Good staged seasoning, building flavor by applying appropriate amounts of salt to the salsa, corn, aromatics, and lentils independently.