Roasted Corn with Lime, Parmesan and Chili
Roasted Corn with Lime, Parmesan and Chili
3 medium ears corn (1.5 cups corn)
1.5 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon mayonnaise, at room temperature
1 tablespoon sour cream, at room temperature
¼ cup milk, at room temperature
Juice of 1 large lime, plus wedges for serving
3 x tablespoons grated Parmesan
1/2 tsp x Cayenne pepper
1. Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper. Spread the kernels evenly on a large rimmed baking sheet and roast for 1about 60 minutes, scraping and turning over the kernels regularly, until they’re tender and lightly caramelized.
2. Put the corn back into a bowl and stir in the mayonnaise, sour cream, milk, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.
Serve immediately, with lime wedges, while still warm.
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Re: Roasted Corn with Lime, Parmesan and Chili
That sounds great Gary.
I'm cooking Mexican tonite....that'll be on my list!
Chris
I'm cooking Mexican tonite....that'll be on my list!
Chris
Common Sense is so rare these days it should be a Super Power!