Roasted Corn with Lime, Parmesan and Chili

By • September 14, 2010 • 37 Comments

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Author Notes: 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.
Merrill Stubbs

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 (37)

Tags: corn, Summer

Comments (37) Questions (0)

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over 1 year ago allstar379

There's a dish just like this at El Vez, a modern-mexican restaurant in Philadelphia. I always order that, and cannot wait to try it out at home!

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almost 2 years ago chocolatesushi

Here in Southern Texas a stones throw away from Mexico, we call this "Corn in a Cup." Little taco carts in Mexico sell it either on the cob with all the fixins or in a cup. Never had milk or sour cream probably due to the no refrigeration factor. Try it with olive oil mayo.

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about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

One of our new summer favorites here! We've even made it with just-barely-cooked kernels that had been cut off but not used in a salad the day before, popping them onto a preheated baking sheet and cooking just until they were all sizzling a bit. We found that 3 tablespoons of Parmesan was much more than necessary, so we recommend that you add it gradually, to taste. ;o)

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about 2 years ago Betsy Lawrence

Merrill, a winner! We loved it with fresh corn and plan to make it again.

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about 2 years ago Scribbles

I fixed this for dinner last night with some mushroom and black bean tacos - it was sublime!

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over 2 years ago chowmeinthunder

you think it would be okay using frozen corn?

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

It should be fine, yes.

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about 3 years ago magda33

@ Mickie_G: Iw as going to say the same thing! I've tried to recreate Cantina's Corn in a Cup sans directions several times - I think this recipe may help me perfect it :)

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about 3 years ago DianeF

I am making for a Fajita Buffet birthday dinner this weekend....thanks so much for the recipe..

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about 3 years ago DianeF

Thanks for the recipe. I am making this weekend to go with a Fajita Buffet birthday dinner. BTW...so glad I found your site...I signed up for your posts.

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about 3 years ago RisaCooks

I've made corn on the cob rubbed with mayo, chile and lime and rolled in cheese. It is one of my favorite flavor combinations. I will try this. We've been buying corn from the farm stand for the last few weeks. There is corn growing everywhere around here!

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about 3 years ago Plowing.Vik

I had something similar to this at Comisky Park this summer. It was the best thing I've ever eaten at a ball park. They cook the corn on the cob then remove it to order, then just toss on all the 'stuff'.

I've made it several times since for dinner parties and it's a HUGE hit. So delicious!!

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about 3 years ago Mickie_G

This dish sounds very much like a "side" at a Birmingham, AL restaurant (Cantina) called "Corn in a Cup". Cannot wait to try it. Thanks for resharing!

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about 3 years ago Mickie_G

This dish sounds very much like a "side" at a local Birmingham AL restaurart (Cantina) called "Corn in a Cup". Cannot wait to try it.

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about 3 years ago Mickie_G

sorry about the repeat. login kerfuffle.

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about 3 years ago carol_tanenbaum

Am all set to make this, but wonder if it's possible to do ahead -- at least by a few hours? I would think it would be OK, as long as it's room temp. Suggestions? Comments? Thanks!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I think it would hold up decently at room temp -- the flavors would probably blend nicely.

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about 3 years ago katylua

I've made this several times last summer. It's wonderful! Was just thinking about it again the other day since we're in the middle of prime corn season.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you so much!

L1010826

about 3 years ago katylua

I made it with tonight's dinner, and it was hit with everyone except my 4.5 y.o. (oh well).

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Can't win 'em all!

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about 3 years ago sunnyluz

I am definitely making this tonight with the corn in my fridge. Yum!!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hope you enjoy it!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Fascinating! Have never roasted corn kernels off the cob. What a great idea. This sounds wonderfully delish, and perfect-for-summer easy. In fact, I just happen to have some corn, and plan to roast something else at the same temperature during my lunch break (eggplant for Nancy Jo's winning "parm"), so I'm looking forward to making this today!! ;o)

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hope you like it!

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about 3 years ago patty.russell

Have the corn, cayenne, mayo, lime and evoo. Even have some cotija cheese! Will have for lunch today, minus the cream...cannot wait!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hope you enjoy it!

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over 3 years ago rachelalise

We just got corn in our CSA--serendipitous goodness. This was delicious. Highly recommend it during this heat wave!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

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over 3 years ago EmilyC

Oh, this is divine! Made it over the weekend to accompany smoked chicken and Suzanne Goin's tomato-potato gratin. As much as I love that gratin, this simple corn dish was the star. I tripled the recipe, and leftovers were great.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it! Smoked chicken sounds like a great pairing.