Roasted corn with lime, parmesan and chili
Roast
Roasting
A few weeks ago, Amanda and I had dinner with friends at Market Table, a restaurant in the West Village with a strong focus on seasonal, local ingredients. I was fortunate enough to order what ended up being the star dish of the night: a riff on elote, the ever-more-popular Mexican version of corn on the cob typically involving lime, chili, mayo, cheese and a grill. This incarnation was served off the cob and piled high on a small plate -- it was creamy, tangy, spicy and sweet all at once. <br /> <br />After Amanda and I had each sampled a few forkfuls, we looked at each other and said in unison: "Cooking from every angle!" (This happens more than occasionally, by the way.) So, here it is: my best attempt at recreating Market Table's lovely, nuanced corn dish.
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