Mexican Roasted Corn
What’s in season right now? Corn! Wonderful, crunchy, dribbly, squirty, summery Ontario sweet corn. It’s my favourite time of year. Even better than Christmas break. I love it!
When the tender sunny yellow and white kernels are at their peak, I’ve been known to mow down on five cobs at one sitting, stand up for a minute, then sit down and eat three more.
And while I never get tired of slathering corn with butter and salt, or even eating it dead plain when the timing is just right, lately I’ve been thinking about expanding my repertoire and trying it char-grilled. You know, the type you see at street-side stands in Mexico, Thailand and even your local Little India.
When I saw a recipe and video for Grilled Corn, Mexican Style in Mark Bittman’s The Minimalist column in The New York Times last week, I knew it had hit critical mass. And I knew I had to try it. So I did. And it was totally amazing: At once smoky, tart, sweet and spicy.
In other words, my summertime obsession has just crossed into “stalker” territory. Try this recipe tonight and get hooked.
4 ears of corn, husked
1/4 cup mayonnaise
Juice of 1 large lime, or to taste
1/4 tsp chili powder, or to taste
Sea salt and freshly ground black pepper
Step 1: Husk your corn and throw the cobs on a medium-hot grill, rotating them often until they are nice and uniformly charred, and fully cooked. It should take about 10 minutes to achieve this.
Step 2: Mix together mayonnaise and lime juice and stir the thin sauce together.
Step 3: In a separate small bowl, mix together chili powder, salt and pepper.
Step 4: To serve, have guests grab a cob, spoon some of the lime mayo overtop, sprinkle with a few pinches of chili salt, and then dig in. Crazy addictive stuff.
For more great recipes with corn, click here.