Growing up in Southern California, I've often told people where I'm from and been the subject of ridiculous assumptions. Living so close to Los Angeles, and on the coast, I must rub elbows with movie stars and see nothing but palm trees from my kitchen window. While SoCal is glamorous, it is also just as rich in land and soil as the great Redwood forests of the North. In fact, my humble town of Oxnard, CA is listed as the USDA's number one producer of strawberries. Yes, there's even an entire festival (next weekend) dedicated to this abundant local crop, and people travel from outside the state to attend. But my community produces more than berries, Southern California is also a top citrus producer and has high success in the manufacturing of avocados.
It turned out this Chipotle-Lime Grilled Corn recipe was the perfect answer to a busy weeknight where cooking time is minimal but the desire for fresh from the far flavor is high. I 'grilled' the corn on the cob in the oven at 415F for 20 minutes, turning the cobs on a cookie sheet every 5 or so minutes. To bake in grilled flavor I had first rubbed a stick of butter along the inside of a sheet of foil, then dusted it with garlic salt and pepper. After carefully rolling up the ears they were ready to bake, and emerged perfectly tender from the oven. The rest was elementary!
When making Chipotle-Lime Grilled Corn do not be afraid of the word 'chipotle.' Chipotle power is more of a flavoring, and can be used without adding an over-poweing heat, especially with the lime juice in this recipe accenting the spices so heavily.
As Summer approaches what crop are you looking most forward to cooking with?
What Daughter Says: Support America's Farmers and buy local produce this Summer.
Chipotle- Lime Grilled Corn
***Click here for printable Chipotle Lime Corn recipe.
*4 Ears corn, husk and silk removed
*2 TBS Butter
*1/4C Cotija Cheese
*1 TSP Lime Juice
*1/4 TSP Chipotle Power
*Salt and Pepper to season
Preheat oven to 415F
1.)Spread the butter as a stick or with your hands along the middle of an (approx) 10" x 14" piece of foil. Sprinkle buttered section with garlic salt and pepper as desired to bake flavor into corn while cooking.
2.) Roll each cob, individually, in it's own piece of seasoned foil and place on a baking tray or cookie sheet. Bake at 415F for 20 minutes, using tongs to carefully rotate each cob ever 5 minutes or so.
3.) Remove the wrapped cobs from the oven and allow them to cool about 10 minutes. Opening the seam of the foil wrapping will help the cobs cool faster. Once the corn has cooled enough to handle remove the kernels from the cob by carefully running a sharp knife down the length of the cob (while standing.)
4.) Melt butter gently in microwave and stir in chipotle power and lime. Drizzle and toss over bowl of kernels. Sprinkle with freshly diced cilantro and crumbled cotija cheese to serve.