Cooking From Every Angle

Roasted Corn with Lime, Parmesan and Chili

August 31, 2010 • 27 Comments

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Roasted Corn with Lime, Parmesan and Chili

- Merrill

A few weeks ago, Amanda and I had dinner with friends at Market Table, a restaurant in the West Village with a strong focus on seasonal, local ingredients. I was fortunate enough to order what ended up being the star dish of the night: a riff on elote, the ever-more-popular Mexican version of corn on the cob typically involving lime, chili, mayo, cheese and a grill. This incarnation was served off the cob and piled high on a small plate -- it was creamy, tangy, spicy and sweet all at once.

After Amanda and I had each sampled a few forkfuls, we looked at each other and said in unison: "Cooking from every angle!" (This happens more than occasionally, by the way.) So, here it is: my best attempt at recreating Market Table's lovely, nuanced corn dish. Because I was impatient and didn't feel like waiting for the grill to heat up, I pinched Andrew Feinberg's technique of roasting the corn kernels off the cob, and I think it works really well here.

Roasted Corn with Lime, Parmesan and Chili

Serves 2

  • 3 medium ears corn
  • 1 1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 tablespoon mayonnaise, at room temperature
  • 1 tablespoon sour cream, at room temperature
  • ¼ cup milk, at room temperature
  • Juice of 1 large lime, plus wedges for serving
  • 3 tablespoons grated Parmesan
  • Generous pinch of cayenne

 

1. Heat the oven to 400 degrees. Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper. Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.

2. Put the corn back into the bowl and stir in the mayonnaise, sour cream, milk, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary. (If the corn is at all sticky, just add some more milk.) Serve immediately, with lime wedges, while still warm.

 

Jump to Comments (27)

Comments (27)

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about 4 years ago wednesdaychef

So, I live in Germany where corn on the cob is pretty much impossible to find as Germans cultivate corn for feed and not for human consumption. Do you think it's worth trying this with frozen or canned corn? I assume frozen would be better? It sounds so so so amazingly delicious.

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about 4 years ago phyllis

Yes, frozen corn would be tastier than tinned.

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about 4 years ago MGC

can you add the "save recipe" button to this? or re-post the recipe on its own?

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Will have it up in the recipe database soon!

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about 4 years ago CookwithJennifer

Sounds delish! My family loves Mexican Corn on the Cob as well as sauteed fresh corn. This sounds like the perfect combination of both. Can't wait to give it a try! Thanks for sharing!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're very welcome. I hope you like it!

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about 4 years ago MexicoKaren

Thanks for this great recipe. I live in Mexico and love this combo of flavors. Most of the street vendors in our area do offer this delicious treat cut from the cob, in a paper cup. I will try this recipe, however, with the sweeter and more tender frozen corn we can buy at the supermarket. I'll also use the ground chiles that are ubiquitous here, instead of cayenne. The frozen corn may not roast as well, but I'll give it a go....

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome! And I didn't know it was served off the cob in Mexico -- thanks for sharing.

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about 4 years ago phyllis

I'm having a bbq next week, and will serve this using expensive sweet frozen corn (white and yellow kernels). Sounds so, so delicious.

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about 4 years ago Emmastia

This would be great with radishes in it too - I made a great lime, corn, radish salad a ton last summer.

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Fantastic idea!

Me

about 4 years ago TheWimpyVegetarian

GREAT idea. I'm doing this the next time I make this!!

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about 4 years ago MB Chicago

I made this tonight. Love, love, LOVED it!!! My partner loathes mayonaisse and sour cream and absolutely devoured it. The taste was just fantastic. We paired it with filet mignon and a robust California ab. Brilliant. Will be sharing this recipe with many others, and will definitely make it again. Thank you!

Kerrilynnportraitparis

about 4 years ago Kerrilynn

We're just about to sit down to almost the exact same meal!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it!

Kerrilynnportraitparis

about 4 years ago Kerrilynn

Making this right now and can't get over how heavenly the house smells just from roasting the corn. Steak and tomato salad and it's summer here still!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

A perfect trio.

Ashtaco

about 4 years ago wanderash

I scoop up this Mexican street snack every time i see someone selling it on the corner. I bet it is REALLY good with sweet corn. Can you believe, in the Land of Corn (Mexico), you can only find a starchy non-sweet variety of corn?

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Interesting! I did not know that.

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about 4 years ago MS Simplicity

Great for my son with braces as he can't eat corn off the cob!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I remember those days...

Me

about 4 years ago TheWimpyVegetarian

I can't wait to make this!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Let me know how it turns out!

Me

about 4 years ago TheWimpyVegetarian

I will!!

Me

about 4 years ago TheWimpyVegetarian

Made this with some ribs for dinner tonight. Both my husband and I really liked them! YUM!

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about 4 years ago dymnyno

I make the Mexican street version which is delicious...I love the sound of this one because it is more suited to fork and plate fine dining!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, it's a little less messy and makes a great side dish at a dinner party!