This recipe from Chef Travis Sparks was the hit of last summer’s farm dinner at Turnbull Creek Farm. It’s Mexican street corn off the cob. Travis cooks the kernels in a corn stock* for a more intense corn flavor, but you can use water too.
Tickets to our October 5th Farm Dinner at Breeden’s Orchard available at ediblenashvilleevents.com
1. Combine mayonnaise and lime juice.
2. Cut kernels off the cob. Boil in stock or water for 2 minutes. Combine corn, lime mayonnaise, cheese, chili powder, lime juice and salt. Stir gently.
3. Garnish with radishes and crunchy cornbread croutons.
*Corn Stock: Cut kernels off the cob. Place cobs in a pot and cover with water. Bring to a boil, then reduce heat to simmer and cook for two hours. Strain and discard cobs. Use in place of water to cook corn.
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