This is a simplified version of elotes. I first saw a recipe for this style of roasted corn in a magazine about 20 years ago. It was a revelation at the time because then I thought the only way to enjoy fresh corn was to remove the husks, boil the ears in salted water and dredge the corn in butter.
The traditional (to me) method of boiling fresh corn is excellent, but after making and tasting elotes, I thought I was on to something special. Though commonplace today, roasted corn in this style is a special treat. I try to make this dish a few times each year when fresh corn is available.
The corn can be prepared any number of ways. Grilled over an open flame is the most common method and produces a great tasting char on the kernels. I’ve cooked it in a cast iron skillet over the stovetop with similar results.
This is the “cooking-for-two-weeknight edition” of Mexican street style corn. It’s roasted in the oven. While this does not produce the char of grilled corn, the results are excellent nonetheless.
The ingredient list is pared down from what is suggested in many published versions and the frequently recommended commercial mayonnaise is not used. The result is easier to make, a bit lighter and still awesome. Serves two.
- 2 ears of fresh white or yellow corn, silk removed and soaked in cold water for 30 minutes
- 1/2 cup of sour cream
- 1/2 cup of grated Parmigiano Reggiano
- 1 tablespoon of chili powder
- Fine sea salt to taste
- 1/2 cup chopped parsley or cilantro
- Optional ingredients: melted butter, crumbled Cotija cheese and lime
- Pre-heat oven to 400 degrees
- Turn back cornhusks and place corn in a 9×12 baking dish. Roast in the oven for approximately 30 minutes turning about every 10 minutes.
- Remove from the oven. Brush corn with sour cream and optional butter.
- Sprinkle with grated Parmesan cheese and optional cotija cheese. (I find the cotija does not adhere to the corn and for this reason do not recommend it.)
- To serve, sprinkle with chili powder, salt and parsley. Wedges of lime may be served alongside.