Make Ahead

Roasted Corn with Lime, Parmesan and Chili

by:
October  4, 2022
4.5
2 Ratings
Roasted Corn with Lime, Parmesan and Chili
  • Serves 2
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

What You'll Need
Ingredients
  • 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
Directions
  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.
Tags:

See what other Food52ers are saying.

  • phyllis
    phyllis
  • allstar379
    allstar379
  • AntoniaJames
    AntoniaJames
  • Scribbles
    Scribbles
  • katylua
    katylua

Popular on Food52

39 Reviews

phyllis
phyllis December 24, 2014
Last night I cooked one of Sam Sifton's recipes for fish tacos, and I didn't have a side and didn't want rice, so I googled fish taco sides and your recipe came up. Living in the NYC area, there isn't a lot of good fresh corn in December, but I had some sweet frozen corn, and made it with that. It's amazing how such a simple dish could be so good. It was perfect with the fish tacos, and I will return to the recipe in the summer, if not sooner. Thank you.
 
Merrill S.
Merrill S. December 24, 2014
So glad you liked it!
 
allstar379
allstar379 April 12, 2013
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!
 
chocolatesushi
chocolatesushi January 17, 2013
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.
 
AntoniaJames
AntoniaJames August 24, 2012
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)
 
Betsy L.
Betsy L. August 14, 2012
Merrill, a winner! We loved it with fresh corn and plan to make it again.
 
Scribbles
Scribbles August 14, 2012
I fixed this for dinner last night with some mushroom and black bean tacos - it was sublime!
 
chowmeinthunder
chowmeinthunder February 20, 2012
you think it would be okay using frozen corn?
 
Merrill S.
Merrill S. February 21, 2012
It should be fine, yes.
 
magda33
magda33 September 5, 2011
@ 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 :)
 
DianeF
DianeF August 18, 2011
I am making for a Fajita Buffet birthday dinner this weekend....thanks so much for the recipe..
 
DianeF
DianeF August 18, 2011
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.
 
RisaCooks
RisaCooks August 17, 2011
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!
 
Plowing.Vik
Plowing.Vik August 17, 2011
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!!

 
Mickie_G
Mickie_G August 17, 2011
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!
 
Mickie_G
Mickie_G August 17, 2011
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.
 
Mickie_G
Mickie_G August 17, 2011
sorry about the repeat. login kerfuffle.
 
carol_tanenbaum
carol_tanenbaum August 17, 2011
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 S.
Merrill S. August 17, 2011
I think it would hold up decently at room temp -- the flavors would probably blend nicely.
 
katylua
katylua August 17, 2011
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 S.
Merrill S. August 17, 2011
Thank you so much!
 
katylua
katylua August 17, 2011
I made it with tonight's dinner, and it was hit with everyone except my 4.5 y.o. (oh well).
 
Merrill S.
Merrill S. August 17, 2011
Can't win 'em all!
 
sunnyluz
sunnyluz August 17, 2011
I am definitely making this tonight with the corn in my fridge. Yum!!
 
Merrill S.
Merrill S. August 17, 2011
Hope you enjoy it!
 
AntoniaJames
AntoniaJames August 17, 2011
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 S.
Merrill S. August 17, 2011
Hope you like it!
 
patty.russell
patty.russell August 10, 2011
Have the corn, cayenne, mayo, lime and evoo. Even have some cotija cheese! Will have for lunch today, minus the cream...cannot wait!
 
Merrill S.
Merrill S. August 10, 2011
Hope you enjoy it!
 
rachelalise
rachelalise July 21, 2011
We just got corn in our CSA--serendipitous goodness. This was delicious. Highly recommend it during this heat wave!
 
Merrill S.
Merrill S. August 10, 2011
Thanks!