Roasted Corn with Lime, Parmesan and Chili

Have you had the street corn at Milagro in Webster?  If not, get there and eat it...  I sometimes dream about that corn.  I decided to go searching for something slightly similar to make with dinner, but I have an issue...  Mark won't eat anything with white, creamy condiments included (mayonnaise, sour cream, cream cheese, ranch dressing, etc.) so I had to find something similar that didn't include any of those things.  That's tough...

I landed on this recipe for Roasted Corn with Lime, Parmesan and Chili from Food52, though I still had to substitute yogurt for sour cream and mayonnaise...  It would have been better with the sour cream and mayonnaise, but it was good with the yogurt if you have a similar situation...

Roasted Corn with Lime, Parmesan and Chili (Food 52)


Ingredients
3 medium ears of corn
1 1/2 Tbsp olive oil
salt & pepper
1 Tbsp mayonnaise, at room temperature
1 Tbsp sour cream, at room temperature
1/4 c milk, at room temperature
juice of one lime, plus wedges for serving
3 Tbsp grated Parmesan
generous pinch of cayenne pepper

Instructions
Heat the oven to 400 F.  Shuck the corn and cut the kernels from the cobs (see tip posted yesterday....), tossing them in a bowl with the olive oil, salt, and pepper.  Spread the corn kernels evenly on a large rimmed baking dish and roast in the oven for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they're tender and lightly caramelized.

Put the corn back into the bowl and mix in the mayonnaise, sour cream, milk, lime juice, parmesan and cayenne.  Taste and adjust any of the seasonings to your liking.  Serves 2

See?  I swear we eat these things with meat...  :)