1. ROASTED CORN QUACAMOLE
1 ear corn on the cob
1 tablespoon butter
2 teaspoons cumin,divided
2-3 medium/large avocados
2 teaspoons lime juice
1 small tomato, diced
¼ cup diced onion
¼ cup cilantro, roughly chopped
1½ teaspoons garlic powder
1 teaspoon chili powder
salt and pepper, to taste
Preheat the grill. Brush the corn with butter, then sprinkle evenly with 1 teaspoon cumin. Grill about 5 minutes, turning throughout, until corn starts to char slightly. Remove from grill and use a sharp knife to cut off the kernels. Discard cob and seta side kernels.
Pit your avocados and place avocado "meat" in a medium bowl. Mash with a fork until creamy but still has some texture. Add lime juice, cilantro, garlic powder, chili powder and mix to combine. Season with salt and pepper to taste. Gently stir in tomatoes, onions, and corn.
2. BLUEBERRY CORN SALAD
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.
In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined.
Cover and refrigerate until ready to serve.
3. ELOTES (MEXICAN SWEET CORN)
3 ears sweet corn
3 tablespoons mayonnaise
¼ teaspoon garlic powder
½ cup cotija cheese, crumbled
3 tablespoons cilantro, chopped
½ teaspoon chipotle chili powder
1 lime, quartered
If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.
In a small bowl, combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll in the cotija cheese and sprinkle with cilantro and chili powder.
Serve with the lime wedges to squeeze over the corn.
4. MEXICAN CORN DIP
2 tablespoons unsalted butter
5 ears corn, shucked and rinsed
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chili powder, or more, to taste
1 clove garlic, pressed
Juice of 1 lime
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.