Sunday, October 20, 2013

Mexican corn


Corn season has wrapped up, but the off-season stuff has gotten a lot better in the past few years, and darnit, I'm not ready to stop using the barbecue yet.

I've had a recipe like this one kicking around for a while and had been meaning to try it, but I like to use corn as a healthy starch with summery meals, and slathering mayo, sour cream, and cheese all over corn does not seem like the healthiest way to serve it. And is it really Mexican? I don't actually know.

What it is for sure is really, really good.

Charring the corn is important to get the right flavour, so if you're giving this a go in the winter or without a barbecue, I feel like broiling is the way to go. If you really like lime, I'd also suggest adding some lime zest to the cheese... but it makes it too limey for some.

And it doesn't have to be that unhealthy. I've tried it with low-fat mayo and sour cream and measured out the parm and it's still plenty tasty... but it really is the most fun when you just go totally berserk with the cheese.

Serve with anything that goes with chili and lime.


Deliciously charred.
Mexican Corn
serves 2-3
Adapted from The Food Network.
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3 cobs corn
2 Tbsp sour cream
2 Tbsp mayonnaise
1 tsp chopped fresh cilantro
1/4 tsp fresh ground black pepper
1/2 cup grated Parmesan cheese (the real stuff)
1 tsp chili powder
Ready for cheese.
Juice from 1/2 lime
Other half of lime, wedged

Break corn cobs in half, then grill until heated through and nicely charred.

While corn is cooking, combine sour cream, mayonnaise, cilantro, and pepper in a small dish and parmesan cheese and chili powder in a second, shallow dish.

Remove charred corn from grill, and while it's still hot slather with the mayonnaise mixture, then squeeze over lime juice. Roll each piece in Parmesan mixture.

Serve with lime wedges.