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Roasted Street Corn Recipe

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This recipe for Roasted Street Corn is from Fraser Woods Montessori School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 - 28oz cans Whole Kernel Sweet Corn
Approx. 6 oz. Cotija Cheese, crumbled
1 ½ cups Mayonnaise
Salt to taste
Olive Oil (can be substituted with oil of choice)
Paprika (to sprinkle)
Parsley flakes to garnish, if desired
Directions:
Directions:
Heat oven to 350º. Drain corn into sink, disposing of water. The drier the corn, the easier it will roast. Using large sheet pan, pour cans of corn onto pan in a thin layer. Sprinkle with salt. Drizzle oil onto corn, making sure to coat but not drench. Roast corn for approx. 10-15 minutes, checking periodically and shifting with spatula if necessary to be sure it doesn’t stick. When corn has slightly browned, remove from oven. Transfer to oven safe baking/casserole dish. Mix in mayonnaise ½ cup at a time, blending it gently to coat the corn. If 1 cup is enough to coat the kernels, it is sufficient. You do not want it to become soupy. Once the mayo is mixed in, crumble Cotija cheese over the top, creating a thin veil over the entire dish. Put dish back into oven for approximately 5 minutes, or until cheese is slightly melted. Remove from oven and sprinkle with paprika and parsley flakes. Serve warm.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10 mins.
Personal Notes:
Personal Notes:
This recipe is a take on the Mexican Street Corn (Elote) commonly sold from street carts in Mexico and South America. This recipe is called "Elote" when served on a cob and "Esquites" when served in a cup or dish as a salad. In our family's Argentinean version, we exclude the splash of lime in favor of a sweeter bite.This is a great dish for a large gathering or as a side for a holiday meal.

 

 

 

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