Mexican Corn

In my neighborhood there is no shortage of yummy, buttery, mayonnaise-y, cheesy grilled corn on the cob. It seemed easy enough to make, so I attempted to recreate a lesser-evil version of my own at home. Also, as an "Ode to Nolita" before I leave this A+mazing New York weather behind, I thought it appropriate to sneak in an extra post today as my bon voyage to you all, as well as to my beloved 'hood. I'll be back soon enough, with some new Parisian inspirations. But, until then....peace out cub scouts.

Ingredients:

For the corn:
4 roasted corn, in husk
2 tbsp. light mayo
2 tbsp. part-skim cotija cheese
1 tsp. sriracha chili sauce
1 lime, cut into 4

Salad components:
4 cups mixed greens and spinach salad mixture
1 tomato
1 cucumber
1/2 small red onion
1 cup cooked quinoa
1/3 cup roasted, unsalted sunflower seeds

Balsamic dressing:
2 oz. balsamic
2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. garlic mustard aioli
1 tsp. honey
1/2 shallot, minced
salt & pepper, to taste

Procedure:


Preheat the oven to 375. Soak the corn with the husks in water for about 20 minutes, then pat dry. Peel back the husks, but do not remove them, simply place them back to cover the corn. Place the corn on a tray (or if you happen to have a grill- grill away!) and roast in the oven for 30 minutes.

While the corn is roasting, cut the lime into 4 quarters, mix the light mayo with the chili sauce in a separate bowl, and grate/crumble the cotija cheese on a separate plate.

Also, I used this time to prepare a salad to pair with the corn. Mix all the ingredients for the dressing; balsamic vinegar, oil, mustard, garlic, shallot, honey, salt & pepper, in a salad dressing emulsifier or a blender to thicken the dressing. Place the dressing in the refrigerator until ready to serve. Then, chop the red onion, cucumber, tomato and mix those with the salad greens and top with roasted sunflower seeds and quinoa. When ready to serve, dress the salad.

When the corn is finished cooking, remove the husks and clean the corn. Spread the mayonnaise, roll in the cheese and finish by squeezing a quarter of lime on each piece of corn. Serves 4. Enjoy!