Mexican Roasted Corn

I have never lived in Mexico, much to my dismay, but I have lived in Brooklyn, where Mexican, and Latin American cooking is alive and well. My first taste of this fabulous culinary creation was 7 years ago at the food carts by the soccer fields in Red Hook, Brooklyn. I still remember watching the corn being roasted on an open flame, slathered with mayonnaise, sprinkled with grated cheese and chili pepper and served with a wedge of lime. The combination was, and is addictive, and I have not stopped dreaming of it since.

Roasting corn on a gas stove or grill is quick, easy and fun. No boiling required. Top it with whatever you like, salsa, pesto, butter and salt, but before you reject the idea of mayonnaise on corn, please try this just once, you will be happy you did. 

Mexican Roasted Corn

Fresh corn on the cob - shucked

Mayonnaise

Grated cheese - such as pecorino romano or parmesean, or from a latino grocery store.

Chili powder (optional)

Limes - cut into wedges

1. Place corn cob over grill or gas stove flame. Cook until some of the kernels begin to blister and brown. Turn corn until all sides are roasted. 
2. Spread a thin coating of mayonnaise over a corn cob, sprinkle with grated cheese, a dash of chili powder and finish or serve with a wedge of lime. Eat immediately!

If this post gets you excited about roasting corn and not having to set a large pot of water to boil in triple digit heat, then check back soon for a wonderful recipe for roasted corn and peach salad. 

Did you try roasting some corn? Let me know if you liked it!