"Roasted Corn" news and stories

Grilled corn-on-the-cob is Mexican street food the way street food should be. After it hits the grill, the roasted corn is slathered with a creamy blend of mayo, chile, and white, salty Cotija cheese and the juice of a fresh lime. Cotija is part goat's milk and part cow's milk, it crumbles easily and when aged (anjeo) tastes a bit like parmesan. (You can substitute a good parmesan or pecorino if you can't find Cotija.) If you're ready to barbecue like you're in Michoacán, Mexico, even if you're in Missoula, Montana, try this Kitchen Daily recipe for a version of this grilled corn.

And for roasting tips, and another corn-lime-and-chili recipe, see this Slashfood post.

Become a member of the Slashfood Flickr pool for a shot at having your photos featured in Feast Your Eyes.

A couple of days ago I was ready for spring, and now, seeing this picture, I'm ready for summer. Ah, roasted corn, there is nothing like your crunchy sweetness. So wonderful. The picture was taken by the folks over at What We're Eating and they blogged about it here (so it's a little old, but that doesn't make the picture any less delicious).

And, just to remind you, I'm always looking for delicious images to feature in this spot, so make sure to head over to the Slashfood Flickr group and add your yummy pictures.

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Soups are always a crowd pleaser and are a great choice when you have to feed a mixed group of omnivores and vegetarians, which makes them an especially good choice around the holidays. This Pumpkin and Roasted Corn Soup from Fat Free Vegan Kitchen is a great fall dish - vegan or not - and I can vouch for it because after I saw Susan's original post, I made up a batch myself for lunch yesterday (if you're wondering, her photo was significantly better than mine, which is why you're seeing it here as food porn). The soup is easy to make, even though it starts with whole pumpkin, not the canned puree, and it has a lot of flavor. The roasted corn was a wonderful addition to the soup, and looked great on top. I think that this is a dish that would look particularly good if served in small cups as a starter course for a meal. The only big change I made was to increase the amount of chipotle from 1 teaspoon to 1 tablespoon, so I'm sure that mine was a bit hotter than the original was. I used soymilk, as the original recipe called for, but you could easily substitute regular milk if that's what you prefer to use.

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