Overwhelmed by your summer bounty of sweet corn. Try this wonderful twist by making Corn (Elotes) off the cob building upon the unique flavor of corn that is roasted in the oven.
- Heat oven to 350 degrees. Place four ears of corn in their husks directly on the oven rack and roast for 30 minutes or until corn is soft.
- Cool slightly and cut corn off the cob.
- In a large bowl, toss corn with about 1 1/2 tablespoons olive oil, 1 tablespoon mayonnaise, and 1 tablespoon sour cream. Incorporate the juice juice of two limes and three to four Tbs. of freshly grated Parmesan or Romano cheese into the mixture
- Add salt and pepper to taste.
- Sprinkle Mexican chile pepper (I favor Pica Pica available in Mexican grocery stores) on the top.
That sounds like a delicious take on elote, I have tried making that a few times before but never thought of sour cream, sounds tasty.
ReplyDeleteI think pico de gallo powder also works for the chile, if you cant find in a mexican grocery store you can get that online.
http://www.picodegallo.net/
mmmmm, my favorite, no BBQ is complete with out it, I have never thought of roasting them in the oven. That's a good way to have them all year round
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