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Saturday, August 15, 2009

Yucatán Corn with Lime & Cilantro

I have a fat crush on this corn. No... I am in love with this corn, and no words can do it justice. (Where's Pablo when you need him?) I really wish you could taste this! Summer corn roasted until the husks toast to a golden brown, a squeeze of fresh lime, speckles of spicy cayenne pepper, chili powder, and bright cilantro. Grab a hold of a braided husk and dig in! Bursting with incredible flavors from the Yucatán... this just might be the ultimate summer corn recipe.

My friend Aidan (fellow RLL/LAS concentrator, hispanophile, and vegan) deserves credit for inspiring this one. After chatting about food (surprised?) I was checking out Aidan's pictures of México, lindo y querido. I had already thrown some corn - still in their husks - into a hot oven to roast when Aidan's ode to Mexico put an idea in my head. In her beautiful cookbook, Super Natural Cooking, Heidi Swanson has a recipe for Mexican corn slathered with sour cream and topped with cojita cheese, chili powder, and fresh lime. Here's my version... still exploding with such amazing flavors that you'll dream in Spanish tonight, but 100% guilt free and cow friendly! Make this. Your taste buds will thank you.

Fresh summer corn (not shucked!)
Lime wedges
Cayenne pepper
Chili powder
Fresh chopped cilantro
Kosher salt


1. Preheat the oven to 425 (or fire up the grill).
2. Throw the corn, husks and all, into the oven. (That's right, just throw them onto the rack. No tin foil, no shucking, no soaking, just corn and hot oven.) Roast for about 15 minutes, until the outside of the corn begins to get brown and toasted in spots.

3. Pull down the husks and braid them to create a handle.

4. Make an assembly line! (It's fun to get everyone to assemble their own!) Set out chopped cilantro, lime wedges, cayenne pepper, chili powder, and salt.
5. Squeeze the lime wedge and rub it all over the corn. Sprikle the corn with chili powder, a little cayenne (that stuff is no joke), salt, and cilantro.

6. Hold your corn up triumphantly and shout, ¡Viva México!

*We ate these with Balsamic Roasted Beets & Purple Potatoes... but go all out and make veggie tacos with fresh guacamole and pour yourself una cerveza, bien fría!


  1. This looks amaaaazing! Thanks for the shout-out. =) Mexico was lindo y querido, of course, but I never got to eat anything this delicious down there. I spent most of my time diligently explaining what I didn't eat. There were some amazing veggie restaurants, though, so let me know if you're going sometime and I can give you some recs! My favorite interaction in DF was this:

    Me: "Quisiera las quesadillas sin queso, por favor."
    Mesera: "Esas no son quesadillas."

    I'll pick up some corn at the farmers' market this week and try this one out!

  2. Jaja... ésas no son quesadillas, son tortillas. Gracias otra vez por la inspiración :)

  3. Two questions: 1.) Where did you learn to braid those husks!?!? and 2.)Where did you get those amazing blue/white dishes?

  4. OOOOO.... that reminds me of childhood day... it looks yuuummmyyyy!!!

  5. Thanks for the comments!

    Lorrie - The husk idea just popped into my head! It's an easy handle trick and is so darn pretty! The dishes are actually my mother's; I'll see if she remembers where she bought them. All they say on the back is "Nostalgia. Over and Back. Italy." Sorry that's not much help!!

    Thanks for visiting Two Blue Lemons! Happy eating!

  6. Lorrie (& Sister Anna!)
    As for the dishes, I actually bought them for our Mom as a Mother's Day gift in 2003. At the time, I was working at Midnight Farm (a shop on Martha's Vineyard) and had my eye on them!
    Here is their web site!

  7. Here in Yucatan, corn purchased from street vendors is usually smothered in mayonnaise. Just sayin'.

  8. Thanks for your comment, Malcolm! I'm vegan, so no mayonesa for me, but in my pre-vegan days I had this corn slathered with crema and it was awesome! Pues, espero que ustedes estén disfrutando de la vida mexicana. Gracias otra vez por el comentario.
    - Anna

  9. I followed a comment over from Smitten Kitchen and so far really love everything I've seen on this site! I couldn't help commenting on this corn because this is my FAVORITE way to eat it! I used to live in Merida, Mexico and buying roasted corn with lime and chile powder from a street vendor was always a nice treat.

    I love that you braided the husk. So cool.

  10. Thank you, Lisa!
    Welcome to our site... I'm so glad you wandered over from Smitten Kitchen! I actually didn't get a chance to try this corn when I was in Mexico so I am jealous of your experience in Mérida. Your blog is beautiful! I'll add it to my reader! Thanks again for your comment!
    - Anna


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