A New Twist on Roasted Corn Recipe

My husband and I had the opportunity to enjoy a date night at The Mission restaurant in Scottsdale, Arizona.

We got to sit outside in the delightfully warm weather on their back patio. While we mulled over their endless menu, our waitress (who looked like a Jenna Marbles look alike), brought us mini margaritas! Which were quite delicious.

The first thing that I saw on the appetizer menu was Grilled Street Corn. I had to order it because it reminded me of our babymoon in Puerto Vallarta. Each night I would seek out the street vendors serving piping hot roasted corn and decorate it with the various toppings that they offered. I was really excited to see what The Mission’s version of street corn would look like. Sure enough, it looked like a corn lollipop dripping in dressing. It was absolutely delicious. So delicious that when I got back home to Seattle, I was determined to make the dressing. I have the perfect roasted corn recipe!

Shopping List:
4 ears of corn
1 cup mayonaise
4T chili powder
1 lime
1 wheel of cojita cheese
Cilantro or Parsley

1) Shuck the corn while starting up the BBQ.
2) Bring a large stock pot, filled 2/3rds of the way with lightly salted water, to a boil.
3) Once water is at a rolling boil, boil corn between 4-7 minutes.
4) When corn is cooked, remove from water and set aside.
5) Add mayo and chili power to a small bowl.
6) Zest 3/4 of the lime rind into the bowl along with the juices of the lime.
7) Mix together briskly.
8) Roast corn on BBQ for 3 minutes on each side. Remove when slightly charred on each side.
9) Take cojita cheese and crumble it into small pieces.
10) Add a generous dollop of mayo sauce to the top of the corn. Top with cojita cheese and a sprig of cilantro or parsley.
11) Enjoy!

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