Almost everyone loves corn, especially corn on the cob. This recipe combines roasted corn with peppers and cheese and a dressing with a little kick. Awhile ago I bought a cast iron pizza pan (made by Lodge). This pan makes the most awesome pizza. It’s non stick. It retains the heat. And while it does a great job with pizza it’s also wonderful for roasting vegetables.
5-6 ears of sweet corn
2 T olive oil
1/4 cup mayonnaise
1/4 cup sour cream
1 jalapeño pepper seeded
1 sweet pepper (red, orange or yellow)
2-3 cloves of garlic, minced
juice of 1 lime
dash of smoked paprika
smidgen of cayenne pepper
salt to taste
1/2 cup diced cheese (feta, cotija or cheddar)
1/2 c of cilantro
Brush the corn with olive oil. Roast the corn under the broiler turning once. It would probably be even more flavorful charred on a charcoal grill.
Allow the corn to cool while you make the dressing. Finely dice the jalapeño and the bell pepper. Mince the garlic. Remove cilantro from the stems and rough chop.
Dice or crumble the cheese.
Years ago one of my daughter’s friends gave me measuring spoons labeled pinch, dash, and smidgen. Who knew how handy those would be!? Just use your judgment if you don’t own these.
Combine the mayonnaise, sour cream and spices and whisk together. Add the fresh squeezed lime juice and stir in the peppers and garlic.
Once the corn has cooled use a sharp knife to remove it from cobs.
Add the corn, cheese and cilantro and stir to combine.
Add salt to taste and refrigerate for a least an hour before serving.
I served this salad with roast pork loin, asparagus, mashed potatoes and applesauce. Tonight I’m serving the leftover salad with fish tacos.
NOTE: If you have extra space in your freezer the corn cobs can be frozen and used later to make a vegetable broth.
As with any recipe you can adjust the spices based on your personal taste. Diced scallions would also be a nice addition.