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!)
Fresh chopped cilantro
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!