This dish is inspired by the corn on the cob coated in good stuff like cheese and mayo (called elote) that is sold by street vendors in Mexico. Long-standing jaw problems prevent me from enjoying two of life's great joys - chewing gum (oh, how I miss it!) and eating corn on the cob. Missing out on both of those things makes me pretty sad, but cutting all my corn off the cob is OK when I jazz the kernels up with a bunch of tasty ingredients.
Before the jazzing commenced, I roasted the kernels to bring out their sweetness, as well as add a bit of "browned goodness" flavor to them. This salad gets a double dose of spiciness from both diced green chiles and cayenne, but the spiciness is tempered by just a smidge of mayonnaise and sour cream. Cotija or feta cheese work well here to add a bit of saltiness, and make sure you add plenty of lime juice for brightness. Warning: seriously addictive. —foxeslovelemons
6 as a side dish
ears of sweet corn, silks and husks removed
Nonstick cooking spray
diced green chiles
small garlic cloves, minced
small red onion, finely chopped (about 1/2 cup)
crumbled cotija or feta cheese, divided
coarsely chopped fresh cilantro
fresh lime juice
cayenne pepper (or 1/4 teaspoon if you'd like it more spicy)
In This Recipe
Preheat oven to 375º. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
Meanwhile, in large bowl, stir together chiles, garlic, onion, 1/2 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne and salt.
Let corn cool slightly, then toss with mayonnaise mixture until well combined. Serve sprinkled with remaining 1/4 cup cheese.