Mexican Street Corn Charred Carrots

 This dish was inspired by a collaboration recipe I saw with Kristen Kish and Selena Gomez.  You can add other vegetables to the dish or play with the flavors in the crema. 

Ingredients: 

8-10 carrots (about 1.5lbs, try to get carrots all the same size so they cook evenly. If you have some thicker carrots, slice them in half lengthwise)
2 corn on the cob
1 jalapeño
olive oil
1/2 cup non-fat Greek yogurt
1/2 cup mayo
zest of 1 lime
juice of 1/2 lime
1 tsp minced garlic
1/4 cup cilantro, minced
1 tsp ground cumin
1 tsp brown sugar
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp smoked paprika
sprinkle of salt, pinch of pepper
Cotija cheese crumbles - about 1/2 cup

Directions: 

1. Combine your spice mixture. Peel the carrots.

2. Place the carrots and corn on a tray. Drizzle with olive oil and sprinkle seasonings all over. Use all of the seasoning on the carrots and corn. Sprinkle with salt. Set aside.

3. Combine the yogurt, mayo, cilantro, garlic, lime zest, lime juice, sprinkle of pepper. Whisk together and reserve. Tip: for plating, I put this sauce in a squeeze bottle so I can squirt it over the top back and forth. 

4. Grill your carrots and corn over medium-high heat for about 20 minutes, turning once. Your corn may be charred and done a little sooner depending on your heat. You can move it off the heat but keep it warm as your carrots are finishing cooking. Your carrots are done when they are charred on both sides and fork tender. 

5. Remove the corn from the cob. 

6. To plate, drizzle some crema on the bottom of the plate. Scatter the corn around. Place the carrots on top. Sprinkle Cotjia cheese. Dot with jalepenos and cilantro. Drizzle more crema on top. 

Note: Kristen used a very fancy contraption to smoke the crema used in this recipe. I did not do it this time because I chose to grill the corn and carrots which bring in that smokey flavor. If you're doing this recipe indoors and roasting the carrots and corn, I would definitely smoke the crema for added flavor. 

Enjoy! I had this dish with some char-grilled pork chops. I think it goes well with any summer protein. 

Wine pairing: 

Coursey Graves
Bennett Mountain
2019
Cabernet Sauvignon
Bennet Valley, (Sonoma) CA