Corn on the Cob with Cheese and Lime

From Gourmet

These messy but irresistible ears of corn coated with cheese are a popular street snack in Mexico. For our recipe we used cotija, a crumbly, pungent, aged-curd cheese that can range in consistency from soft to very hard, depending on the brand. (We made ours with Los Fortales, a hard variety available at cheese shops and some specialty foods shops.) You can, however, substitute feta, which is more widely available.

This recipe can be prepared in 45 minutes or less.

Ingredients

• 4 ears of corn in the husk

• 1/4 cup mayonnaise

• 1/8 teaspoon cayenne, or to taste

• 3/4 cup shredded cotija or feta

• Accompaniment: lime wedges

Preparation

Prepare grill.

Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Serve corn on the cob with lime wedges.

Zucchini with Corn and Cilantro

Ingredients

• 1 teaspoon olive oil

• 3 1/2 cups cubed zucchini (about 1 pound)

• 1 cup frozen whole-kernel corn

• 1 tablespoon chopped fresh cilantro

• 1 teaspoon fresh lime juice

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.

Bean and Corn Salsa

From Cooking Light

Ingredients

• 3 cups chopped seeded tomato (about 3 medium)
• 3/4 cup chopped Vidalia or other sweet onion
• 1/2 cup chopped tomatillos (about 2 medium)
• 1/4 cup canned black beans, rinsed and drained
• 1/4 cup fresh corn kernels
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce

Preparation

Combine all ingredients in a large bowl; cover and chill at least 2 hours.

Roasted Fresh Corn, Poblano, and Cheddar Pizza

Adapted from Cooking Light

Ingredients

• 2 poblano chiles
•  Cooking spray
• 2 cups fresh corn kernels (about 4 ears)
• 1/2 cup chopped green onions
• 1 garlic clove, minced
• 1/2 cup l% low-fat milk
• 2 large egg whites
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese
• Pizza dough (see recipe below, or premade crust/dough works too) 
• 2 tablespoons fat-free sour cream
• 2 tablespoons chopped fresh cilantro

Preparation

Pizza dough recipe (make this first, as dough needs about an hour to rise)

Ingredients

• 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flourwhich will give you a chewier crust.)
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

Dough directions

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the doughcomes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel orplastic wrap and let them rest for 10 minutes.

Pizza

1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.
3. Lower oven temperature to 425°.
4. In Large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.
5. Line a baking sheet with parchment paper. Roll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.