Trevor Lui has made a life and career surrounded by the sights and sounds of food and drink. He has spent more than 20 years producing thousands of event experiences as an executive for major entertainment venues, top-tier hotels and casinos for the likes of heads of states and Hollywood starlets. A diverse builder of innovative implementation, brand marketing, operations and ground-zero build outs, he prefers a good, honest meal on a street corner to being tied down to a corporate boardroom. He’s a lover of ‘the story’ and inspired with each bite and sip around him and believes we are all connected through our dining experiences.

In The Double Happiness Cookbook, Lui beautifully intertwines stories and memories with mouth-watering recipes like this Mexican Street Corn.

"Corn niblets are always a back-up staple in my freezer or pantry. It’s tough to beat fresh on the cob, but this recipe is so easy and the slight Asian twist at the end makes for an amazing and tasty side dish - espeically with tacos."

Step 1

Canned corn: Rinse corn, drain and set aside. Frozen corn: Soak in warm water until defrosted, drain and set aside.
 

Step 2

Bring small sauté pan to medium heat and add oil.
 

Step 3

Add corn and slowly sauté, bringing corn to a warm heat. Squeeze juice of 1 lime into pan and sauté contents for 3 to 5 minutes until all corn is warm.
 

Step 4

Add sour cream, half of the cilantro, and salt and pepper. Mix contents for another minute. Turn heat off.
 

Step 5

Keeping pan on residual heat, mix the corn mixture until all contents are thoroughly folded through and the corn mixture takes on a light, creamy texture.
 

Step 6

Transfer corn into serving bowl. Sprinkle togarashi and garnish with queso fresco, remaining cilantro and more fresh ground pepper.
 

Step 7

Serve with side of lime wedges.