Easy Corn Esquites + A Giveaway

It’s almost Labor Day, which means Summer’s almost over, which is pretty darn depressing.

Luckily, I got to try the Just Mayo line from Hampton Creek for one last taste of Summer and a lift in spirit.

For my whole life I didn’t think I liked mayo up until a couple of years ago when I actually tried it and–surprise, surprise–got hooked on the savory spread. I loved all of the Hampton Creek flavors, but the sriracha was by far my favorite even though I don’t like regular sriracha. It’s just the right amount of spice and cooling creaminess.

The garlic came in a close second when I made a killer potato salad for a camping trip with it that got eaten up almost immediately. Overall I love that these get a ton of flavor from a few simple ingredients. 

I had an amazing corn salad in the city with chipotle mayo, parmesan, and smoky spices. I knew I wanted to try it out myself because it highlighted the flavors of the ingredients with true simplicity. I’m sure you’ll eat more corn and mayo over Labor Day weekend but be sure to sneak this recipe in, too. 

You can really prepare the corn for this anyway you want(you can even use frozen–just don’t admit to it). I roasted it since that’s easiest to do in a small NYC apartment but grilling would add a great smoky flavor.

Easy Corn Esquites

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(Makes 2 servings):

• 2 corn cobs, washed and cleaned 
• 2 Tablespoons oil
• 1/4 teaspoon salt
• 2 teaspoons lime juice
• 1/4 teaspoon chili powder
• 3 Tablespoons parmesan
• 2 Tablespoons spicy mayo
• 2 lime wedges for garnish

Method:

1. Preheat your oven to 350 degrees.
2. Lightly grease the corn with the oil.
3. Roast for 30 minutes until the corn turns golden.
4. After the corn’s cooled slightly, separate it from the cob with a sharp knife.
5. In a large bowl mix together the corn, salt, lime juice, and chili powder.
6. Scoop evenly into two small bowls. Sprinkle the parmesan and a dollop of mayo on top. Serve with a lime wedge at room temperature or slightly warmer.

Giveaway!

Want to try some of every flavor? Tell me what mayo-centric recipe you would make with it. Including what flavor/recipe you would use is optional but encouraged. I’ll pick a winner at random next Tuesday, the 2nd, right after Labor Day. Good luck!