Chili-lime roasted corn with cheese
August 31, 2009
Every summer I look forward to sweet corn. It's my favorite summer crop. There is just nothing better than an ear of roasted corn dusted with a pinch of sea salt and slathered in butter - unless it's Chili, lime and cheese roasted corn straight from the barbecue.
Last week I was talking to a friend who was raving about Maiz asado con queso. She'd had some of this delicious sweet, citrusy and spicy corn at dinner with a friend and couldn't get enough of it.
I love this roasted corn, ubiquitous at street fairs, but it's not somethng I'd make at home. And it's not like it's a difficult dish. It simply isn't a habit.
This is about to change. Here's a recipe you can try too.
Chili-Lime Roasted Corn on the Cob
- Juice of 1 lime
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 ears of corn, husked
- grated Cotija (or mozarella cheese)
- 2 squares aluminum foil, big enough to wrap corn
This is best cooked on charcoal grill, but can be prepared in the oven (350 degrees F)
Squeeze the lime juice into a resealable plastic bag and add the oil, chili powder and a pinch of salt and pepper. Seal and shake the bag thoroughly to mix. Set aside.
Place an ear of husked corn on top of each aluminum foil square. Turn up the ends of the foil to make a boat for the liquids. Poke a hole in a corner of the bag and squeeze an equal amount of marinade onto each ear, reserving a little marinade to squeeze on just before you eat.
Fully coat the ears and wrap them tightly in foil. Roast for 40 minutes, turning occasionally to cook evenly.
To serve, remove foil and fashion into holders. Drizzle with additional lime marinade and the grated cheese.