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Roasted Limey-Cilantro Corn off the Cob

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I’m going to be honest with you.  I think I’m having cook’s block…I suppose it’s kind of like writer’s block.  I haven’t created anything brand new and exciting in my kitchen in the last couple weeks (well I’ve tried a few things, but nothing has been blog-worthy).  Therefore I haven’t had much material to post….I’ve felt kind of guilty about that.  With this blog, I am always seeking to find and adapt or create new recipes to post.  But the truth is, sometimes I just want to cook some of my tried and true favorites (many of which are already on the blog).  So when I go through a “cooking my favorites” phase, I lack new material to share with you.  I’m absolving myself of the guilt today!  I’ve cooked some of my favorites this past week and it’s been precisely what I wanted to do (and I’ve definitely appreciated using The Common Plate as a reader and not an author — especially in the grocery when I need to check a recipe for ingredients).  I made my Back to School Banana Cake last week, which was awesome as always.  And then I made my Carnitas with Houston-Style Green Salsa (adapted from The Seasoned Farmhouse) over the weekend.  Again, awesome.  And I’ve got a hankering for my Classic Chili and my Pumpkin Cupcakes as fall nears!  We all love our tried and true recipes, our ‘old trusties’, and often times it’s those foods that we crave most.  So this post is a small reminder to continue to try new dishes when you are feeling up to it, but never turn your nose up at old old trusties — they are what brought you to the kitchen in the first place!  There is something nostalgic and comforting about making the same recipe year after year and if it’s what you are craving then you darn well better make it with your head held high.

That said, I did find this new preparation for leftover corn to be blog-worthy even though it’s pretty simple (I know many of you appreciate my simple recipes most of all!).  I served corn on the cob with my carnitas last weekend.  We had a lot of corn leftover.  This seems to be a constant problem for me.  I never estimate the right amount of corn on the cob.  We bag the leftover cobs up in a large zip lock and they usually sit in our fridge sadly throughout the week begging to be used.  Usually, I’ll cut the corn off the cob, microwave it, salt and pepper it and serve it to the kids in a bowl as a side to some other leftover dinner.  They don’t usually look very pleased with me.  The other day, I decided to put a little more effort into my leftover corn.  I roasted it (and broiled it for just a minute at the end to get it nicely browned) and drizzled it with a simple limey cilantro olive oil.  The whole family was suddenly more interested in left over corn on the cob.  Mike and I tossed it into our carnitas “bowl” and it made for one of the better leftover meals we’ve had in a while.  Watch out Chipotle!

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Roasted Limey-Cilantro Corn off the Cob (Serves 4-6)

4-6 cobs of corn, cooked

4 Tbsp olive oil, divided

juice and zest of 1/2-1 lime (depending on how limey you like it)

3 Tbsp fresh cilantro, finely chopped

1 garlic clove, minced

kosher salt and pepper

chili powder (optional)

Directions:

Preheat oven to 400 degrees. Cut corn off of the cob in long straight lines, trying to keep kernels together.  Layer in a  single layer on a baking sheet covered with foil.  Drizzle 1 Tbsp olive oil over corn and (optional) sprinkle lightly with chili powder.  In a small bowl, whisk together 3 Tbsp olive oil, lime zest and juice, garlic, salt and pepper.  Set aside.  Roast corn in oven for about 5-7 minutes or until it is warmed through and begins to brown slightly (keep an eye on it).  You can broil it for the last minute but watch carefully so that the kernels do not overcook, dry out and begin to “pop.”  Drizzle olive oil mixture over the corn.  Serve immediately.