Introducing a sizzlin’ hot side to perfectly complement fajitas, tacos or a thick, juicy steak hot off the grill. The divas are taking our beloved fresh corn off the roasted cob, the caramelized sweet kernels kicking flavor over the top.
A creamy chipotle reduction simmers while the ears roast, adding a mix of creamy, smoky sweetness to the corn, with a topping of nutty grated parmesan. You could stop right there and await a well-deserved standing ovation, or add a sprinkle or freshly minced cilantro. Pass with juicy lime wedges for added sparkle.
Creamy Chipotle Corn
6 ears sweet corn, husked and rinsed
Olive oil, for basting
Coarse salt, freshly cracked black pepper, to taste
1/2 cup heavy cream, or more to taste
1 chipotle in adobo sauce, minced
2 or 3 teaspoons adobo sauce from the canned chipotles, or more to taste
Freshly grated Parmesan cheese, to taste
Minced fresh cilantro, optional
Lime wedges, for serving
Preheat oven to 450°F. Lightly oil corn with olive oil and season with salt and pepper. Roast for 30 minutes, turning occasionally, until golden and caramelized. (Roast corn longer for a deeper hue.)
As corn roasts, heat cream, chipotle and sauce in a small pan. Bring to a simmer and reduce by 1/3, or until mixture coats the back of a spoon, stirring as it reduces. Remove from heat and keep warm.
Remove corn from oven and cool. Cut the kernels off the cob and add sauce, adjusting seasoning if necessary, and adding a splash of cream if too dry. To serve, stir in Parmesan to taste (or serve on the side). Garnish with cilantro and pass with lime wedges.
Diva Confession: Try topping this side with crumbled goat cheese and roasted red peppers. Thinly sliced Spanish chorizo is another tempting add-in, lifting the dish main-course status. Or, for a true transformation, add diced potatoes, chicken stock and crumbled bacon for a bodacious bowl of corn chowder.