Roasted Elotes

We use corn for so many crazy things in America that it's
even starting to weird out the other vegetables

Corn is everywhere, especially in the midwest. Some of you sticklers for language might be thinking "there's no such thing as gradient levels of 'everywhere,'"and you'd think that would be the case. But you're wrong. Go to any grocery store. Look at ingredients. Corn is everywhere. Then go to the midwest and drive for 30 miles in literally any direction. I rest my case. Fortunately, corn is also absurdly delicious, and is kind of synonymous with Summer, which it technically is in case the absurd heat and gaggles of unruly children roaming the streets wasn't enough of a clue for you. The point is, we're being invaded by delicious corn, and it's our duty as patriotic Americans to eat the heck out of it to thin out its numbers so that we don't get completely overrun and end up slaves to our corn overlords, working in a butter mine in Montana.

Ingredients:

4 Ears Corn
4 oz. Cotija Cheese (If you can't find Cotija, you can replace it with Feta, but it won't be quite the same)
1/4 cup Mayo
1/4 cup Sour Cream
2 Limes
2 cloves Garlic
1 tsp Chile Powder
1/2 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
1/4 tsp Kosher Salt

I've managed to make some pretty easy food here once or twice. Once I just mashed up a couple of fruits and froze their goop. This isn't the easiest recipe I've ever made, but it may be the easiest recipe I've ever made that actually requires any cooking. So first thing's first, heat your oven to 400 degrees and toss your corn in, husks and all. You don't even need any bourgeoise luxuries like a pan. Just throw them straight on your oven racks and leave them there for 45 minutes. Which is awesome because, firstly, there's no dishes to clean up, and secondly you now have 45 minutes to prep everything else. 40 minutes later, after you suddenly realize that you completely forgot about your corn because you got sucked in to whatever reality TV show you're addicted to this week, run to your kitchen with a nervous energy that really has no place near sharp knives. Take a sharp knife and chop the bejeezus out of your garlic. You really want to get it fine. Otherwise you're going to end up biting into a giant chunk of uncooked garlic later, which will end up being bad for you and everyone who has to talk to you for the rest of the day.

I wouldn't recommend letting these sit around for too long if
you're not eating 'em right away. This has yet to be a problem.

Combine your mayo, garlic, sour cream, cheese, and the juice from your limes together (oh yeah, you've got to juice your limes. So go retroactively have done that). In a separate container combine your chile powder, paprika cayenne, and salt. You're pretty much good to go. Like I said, easy. Once your corn is cooked all the way through take it out of the oven and pull the husks off of it. If you have delicate, sensitive, effeminate hands that can't handle second degree burns, use a towel for this. Either way, leave the husk at the bottom of the corn so that you can use it as a handle, and take your delicious snack on the go. This allows you the fun of eating your hot food outside in the Summer heat. You know, where the sun is blazing down on you in its endless struggle to murder you. Anyhow, immediately slather your cream mixture on to the hot corn, and then sprinkle it with your spice mixture. I'm a fan of citrus, so I squirt on a little extra lime juice at the end, but that part's optional. And that's it! You've got a snack that's delicious, filling, and a service to your country. You're technically a veteran now.