Cameron and I are pretty obsessed with the Southwest. Other than the bugs and scary critters like scorpions, it is hard to find anything about the Southwest that we don’t care for. We can’t get enough of the vast variety of landscapes, the history, the places to explore, the cultures, and the food. Oh the food! It may be our favorite part! Southwestern food is our very favorite, and when we find a new recipe we love we obsess.
And lately we’re obsessing about Street Corn. After having an okay version at Chili’s, we decided we needed to come home and look up recipes and try this one out. We tried the recipe with the real mexican crema and cotija cheese, but we’re gringos…we like our Americanized version better. It has a bit stronger of a flavor “our way”…or at least that’s what we think! We can’t quit eating it! I don’t think we’ll ever eat corn on the cob “plain” again. Seriously, this is that good. Corn on the cob was awesome before, but a southwest version?! Heck yeah!
So what makes this corn so finger lickin’ good?
These Simple Ingredients:
- 4 ears fresh corn
- 1/4 c. mayo
- 1/4 c. sour cream
- 1/2 c. Parmesan Cheese (the good stuff, the pre-shredded, doesn’t work as well…you want the powdery stuff that comes in the shake jar in the pasta section)
- 1/2 tsp. ancho chile powder
- 1 tsp minced garlic
- 1/4 c. finely chopped cilantro
- 1 lime, cut into wedges
And here’s how you make it:
- Turn your oven on to high broil, and place the top rack high in the oven (on ours it’s the second highest it could be so that the corn will be inches below the heating element…but we have an electric oven too, so this may vary).
- To prepare the corn, cut the top (the end with the silk tassels), but leave the bottom “stem”. Cutting the top off makes it easier to shuck, and leaving the stem makes it easier to turn them while cooking!
- Place the corn on a cookie sheet and place in oven under broiler. Every few minutes you’ll need to turn the corn to get it roasted on all sides.
- While the corn is roasting, mix the mayo, sour cream, Parmesan Cheese, chile powder, garlic, and cilantro together in a small bowl. This is your spread!
- The corn will take around 8 minutes to roast. Be sure to turn the corn as you roast it. Random kernels and the ends will get dark, that’s normal.
- Remove the corn from the oven and slather on the spread. We like to goop it on thick!
- Squeeze fresh lime juice onto the corn and sprinkle with more ancho chile powder.
- Devour! And keep napkins close by.
So if it’s sweet corn season where you live too…you’ve got to give this a try! Not spicy, and totally addicting! Don’t want to make it for yourself? Come visit! We’ll put a batch on, go get some Horchata for us all, and have a Southwest feast!