This was the second course in Jp and Eloise's 25th anniversary Dinner. I bought this wonderfully sweet organic corn earlier in the morning and I wanted to do corn on the cobb. So I planned on doing that but right before I was about serve the dish I decided to cut the corn off the cobb and just serve it on a plate. The corn was roasted on the grill in its husks and that helped bring out the natural sweetness in the corn. The other trick to this dish for the "cream", you actually juice the corn and make the sauce from the juice. When you add a little pinch of salt to the corn juice, the sugar in the corn comes out and the juice thickens the a creamy consistency. Corn on corn, nothing better come summertime. This is a cross between Mexican corn and creamed corn without cream. Here is the recipe I hope you enjoy this simple dish!
Mexican cream corn
6-8 ears of corn in husks roasted
6-8 ears of corn cut off the Cobb and juiced
Salt to taste
1 tsp of chipotle powder
2 oz of semi dried cheese I used ricotta, manchego or typical is cotija
For the roasted corn,
Simply place corn on the grill still in its husk. Grill for 3-5 minutes on each side. Then take out and allow to cool completely. Peel and Cut the corn off the cobb trying to keep the kernels intact as much as possible. Place each corn cobb cut off on a sheet pan lined with parchment paper in piles for each person you are serving. Season it with salt.
For the corn sauce,
simply place corn juice and a pinch of salt in a sauce pot. Place the pot on medium heat and whisk often to prevent scorching. The corn juice will thicken up from the natural starch and sugars, and it will become thick. Adjust seasoning with salt and lime if desired, and set aside and keep warm.
Place the corn in the oven at 400 degrees to just heat up and get hot. Then place each portion on the plate. Add the sauce over top and sprinkle with chipotle powder, cheese, and cilantro sprigs. Serve and enjoy!