Roasted mexican street corn salad
Roast
Roasting
This dish is inspired by the corn on the cob coated in good stuff like cheese and mayo (called elote) that is sold by street vendors in Mexico. Long-standing jaw problems prevent me from enjoying two of life's great joys - chewing gum (oh, how I miss it!) and eating corn on the cob. Missing out on both of those things makes me pretty sad, but cutting all my corn off the cob is OK when I jazz the kernels up with a bunch of tasty ingredients. <br /> <br />Before the jazzing commenced, I roasted the kernels to bring out their sweetness, as well as add a bit of "browned goodness" flavor to them. This salad gets a double dose of spiciness from both diced green chiles and cayenne, but the spiciness is tempered by just a smidge of mayonnaise and sour cream. Cotija or feta cheese work well here to add a bit of saltiness, and make sure you add plenty of lime juice for brightness. Warning: seriously addictive.
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