I will start by saying that this is probably not a true Mole sauce. It is definitely strongly inspired with warm Mexican spices and the essential dark chocolate. Mole sauces are really interesting but definitely a little intimidating. In general, I am a little nervous to try very authentic, traditional foods. More often than not there is a subtlety to the technique or the recipe that recipes sometimes just don’t capture. So I stuck to the inspiration.
Corn is easily one of my favorite spring-summer side dishes. Its versatile, fun, and a great way to introduce children to cooking. I always remember growing up and shucking corn in the summer. Last summer, I even got my little brother involved and he was having a blast.
For this recipe, it was still just a little too cold to use our apartment complex’s outdoor grills. So, I tried a new technique: oven roasting. I started with it in the husk to trap some moisture. I then husked it and added some butter with spices to finish it off.
I then shaved the corn off to turn it into effectively a warm salsa. I sauted up some onion to start, added the corn with some chipotle pepper for kick. I finished it off with the dry spices, tequila/water, and dark chocolate. Top that with some queso blanco and cilantro, you have the perfect stand alone side for a Mexican inspired roast chicken (my recipe coming soon) or as a warm salsa on tacos!
Roasted Corn con Mole
- 3 Ears Corn husk on
- 1/4 Yellow Onion finely diced
- 2 Canned Chipotle Peppers finely diced
- 1/2 Lime Sliced
- 2 Garlic Cloves finely diced
- 2 Oz Tequila
- 2 Oz Water
- 3 Tbs Dark Chocolate chopped
- 1 Tsp Cumin
- 1/2 Tsp Ground Coriander
- 1/2 Tsp Paprika
- 1/2 Tsp Ancho Powder
- 1/2 Tsp Oregano
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 2 Tbs Butter
- Preheat the oven to 400F.
- Roast the corn, husk on for 20 minutes.
- Mix the dry spices (not the chocolate though).
- Pull the corn, remove the husk. Lightly coat in the butter and lightly powder with some of the spice mix (do not use it all). Roast for another 10 minutes.
- Remove the corn and cut the kernels from the cob.
- In a skillet over medium heat, heat a little olive oil and saute the onion for 3-4 minutes.
- Add the corn and saute for another 2-3 minutes.
- Add the garlic and lime, cook for another minute.
- Add the dry spices, chocolate, chipotle, and liquids, stirring to combine.
- Reduce heat to medium-low and allow the sauce to thicken and reduce.
- Top with some queso blanco and cilantro to serve.