A New Twist on Roasted Corn Recipe

My husband and I had the opportunity to enjoy a date night at The Mission restaurant in Scottsdale, Arizona.
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We got to sit outside in the delightfully warm weather on their back patio.  While we mulled over their endless menu, our waitress (who looked like a Jenna Marbles look alike), brought us mini margaritas!  Which were quite delicious.

The first thing that I saw on the appetizer menu was Grilled Street Corn.  I had to order it because it reminded me of our babymoon in Puerto Vallarta.  Each night I would seek out the street vendors serving piping hot roasted corn and decorate it with the various toppings that they offered.  I was really excited to see what The Mission’s version of street corn would look like.  Sure enough, it looked like a corn lollipop dripping in dressing.  It was absolutely delicious.  So delicious that when I got back home to Seattle, I was determined to make the dressing.  I have the perfect roasted corn recipe!

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Shopping List:

4 ears of corn

1 cup mayonaise

4T chili powder

1 lime

1 wheel of cojita cheese

Cilantro or Parsley

  1. Shuck the corn while starting up the BBQ.
  2. Bring a large stock pot, filled 2/3rds of the way with lightly salted water, to a boil.
  3. Once water is at a rolling boil, boil corn between 4-7 minutes.
  4. When corn is cooked, remove from water and set aside.
  5. Add mayo and chili power to a small bowl.
  6. Zest 3/4 of the lime rind into the bowl along with the juices of the lime.
  7. Mix together briskly.
  8. Roast corn on BBQ for 3 minutes on each side.  Remove when slightly charred on each side.
  9. Take cojita cheese and crumble it into small pieces.
  10. Add a generous dollop of mayo sauce to the top of the corn.  Top with cojita cheese and a sprig of cilantro or parsley.
  11. Enjoy!