I love roasted corn, especially when they are in the season. Corn on the cob is something everyone enjoys, it also reminds me of a small cafe that had opened up a few years back in my city back home in India, they had really delicious corn dishes that I had never tasted before combined with exotic Indian spices with unique flavors. Over the years, I would always experiment with corn recipes whenever they are in the season and try to recreate the same taste. This is one of the simplest and the most flavorful version anyone can try. Also, it makes for the best side dishes even kids love, just remember to substitute spicy mayo with regular mayo.
Serving – 2 medium size bowls
– 2-3 corn
– 1/2 tsp. butter
– 1/2 tsp lemon juice
– 1 tsp spicy mayo or aioli sauce
– smoked paprika as per taste
– salt as per taste
– finely chopped cilantro leaves
– shredded cheese (fiesta mix or queso fresco)
Peel the cornhusks and strands and place it on the gas grill on high heat. Keep turning them until they are properly cooked and slightly blackened on all sides. Scrape corn kernels off the cob using a knife in a bowl. Add butter and mix it with the corn, now add lemon juice to it. Add spicy mayo, smoked paprika, finely chopped cilantro and sprinkle with cheese.
For this recipe, I used fiesta mix cheese (white and cheddar shredded cheese) but since I am always experimenting with different ingredients but I find queso fresco goes best with this recipe. If you are serving to kids then skip the spicy mayo and add either aioli sauce or just regular mayo. I recently picked up this japanese spicy mayo called Musashi from my nearby HEB grocery store and I’ve been loving it since. I sometimes mix it with my ranch dressing for boring salads just to give it a little kick. Warning – it is super spicy so be careful with the amount you use.
Hope you like this easy peasy side dish which is super easy to make and loved by everyone from kids to adults.