It’s high season for fresh corn, and Ministry’s cafeteria has been using a lot of it lately in this most-requested side dish from Chef Eric VanAlstine.
Says Chef Eric, “This is our version of a traditional Mexican method for serving corn. Typically, you would see these ingredients applied to a freshly grilled ear of corn immediately after it is removed from the flame. Our recipe can be made in summer with fresh corn, or year-round by substituting frozen, whole kernel corn. I make it at home and here in Ministry’s kitchen. It’s a great picnic dish, and complements just about any meal.”
Roasted Mexican Corn Salad
· 2 pounds of frozen, whole kernel corn, or fresh corn off the cob
· ½ cup mayonnaise
· 1 cup grated Cotija or Parmesan cheese
· 1-2 Tablespoons chili powder
· Juice of one lime
Heat oven to 375 degrees. Spread corn evenly on a baking pan. Toss corn once or twice while baking to help with even browning, roasting corn to desired doneness. Remove from oven and let rest in pan until just warm. (This will help loosen any brown “bits” stuck to the pan)
Move warm corn to a mixing bowl. Add all ingredients and mix well. Add mayo, and chili powder to taste. Top wish chopped fresh cilantro, if desired.
Reheat if needed to serve warm, but it is also good at room temperature.