• August 12, 2014

    Mexic-Indian Corn

    by

    Fresh, juicy corn on the cob is one of my favourite summertime treasures. For the entire month of August, we feast on those golden ears at least three times a week.

    As much as I love the old butter-salt-pepper standby, years ago my hubby introduced me to Indian street corn – fire-roasted corn seasoned with lime, chili and salt – and I’ve never looked back. There’s something incredible about fire-kissed sweet kernels set ablaze with spicy cayenne and bracing lime. It’s completely addictive.

    But I’ve been recently enamoured with Mexican style grilled corn as well – which has the charred cobs slathered in mayo, then rolled in cheese (cotija and/or fresh parmesan) and served with lime wedges.

    After several nights of experimenting with various takes on the two, Adarsh and I have come up with our favourite version, which combines the best elements of both Mexican and Indian corn – so we present to you our Mexic-Indian corn.

    The grilled corn is first smothered in a chili-salt-pepper rub, applied liberally with a lime wedge. You see, the seasoning sticks to the lime, and rubbing it on the hot corn helps both to release the lime juice and allows the spicy flavour to bloom.

    Next, we brush on a thin layer of a mayo-sour cream mixture. Too thick and it’s cloying.

    Finally, the corn is rolled in finely grated fresh parmigiano-reggiano cheese. The key here is finely grated – use the small holes on a box grater. This produces the perfect thin layer of nutty, salty cheese that doesn’t overpower all the other elements. You can shower it with finely chopped cilantro, if you like, for a final flourish of freshness and colour.

    Try it – I know you will love it. What’s your favourite way to enjoy fresh corn-on-the-cob?

    Ingredients

    • oil, for grilling
    • 4 ears of corn, husk and silk removed
    • 2 tsp kosher salt
    • ¼ tsp black pepper
    • ? tsp cayenne
    • 1 tbsp mayonnaise
    • 1 tbsp sour cream
    • 1 lime, quartered
    • 1/3 cup finely grated fresh parmigiano reggiano
    • 1 tbsp finely chopped cilantro, optional

    Preparation

    1. Oil grill grates and grill corn over high heat with lid closed for 6-8 minutes, turning once. When they’re slightly charred and just tender, transfer to a cutting board.

    2. Meanwhile, combine the salt, pepper, and cayenne. Stir together the mayonnaise and sour cream. Spread the cheese out over a plate.

    3. Working with one ear of corn at a time, take a lime quarter and coat it in the spice mix. Use the lime to rub the spice all over the corn – really work the lime into the kernels to make sure you get the juice. Brush the spiced corn with some of the mayonnaise mixture, then roll it in the parmigiano reggiano. Repeat with remaining ears of corn. Sprinkle with chopped cilantro, if desired.

    by

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

    Review this recipe

    avatar

      Subscribe  
    Notify of

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    July 11, 2019
    Flat Iron Steak with Creamy Peruvian Green Sauce (Aji Verde)

    Easy grilled steak with creamy Peruvian aji verde, a creamy green sauce made with chilies, lime, herbs and mayo. It’s spicy and tangy and creamy all at the same time. Prepare to lick the bowl. 

    Ultimate Ground Beef Tacos March 14, 2019
    The Ultimate From-Scratch Ground Beef Tacos

    Jump to Recipe – Print RecipeFacebookPinterestTwitterThese tested-till-perfect, crazy-delicious beef tacos take advantage of fresh ingredients (vs. a spice mix) to make the ultimate beef taco filling recipe. Forget a powdered taco seasoning mix. Forget even a HOMEMADE powdered seasoning mix.  Do you think any taco in Mexico uses powdered garlic? Powdered onion? No, mi amigo. I […]

    Coconut Squash Soup March 6, 2019
    Easy Coconut Squash Soup with Turmeric and Ginger

    This easy coconut squash soup is big on flavour. Ginger and turmeric bring warm, curried spice to this healthy squash soup recipe. (Bonus, it’s vegan!)