Hot roasted corn on the cob , slathered with creamy mayonnaise , dusted with spicy chili powder , sour lime juice dripping along the sides and some salty cojita cheese trying to stick itself to the mayo … Are you drooling yet? All these flavors are packed into a game day snack!
Grill one corn on the cob until lightly charred on all sides, a screaming hot cast iron skillet on your gas stove does an incredible job. Cut off 1 cup kernels and reserve remaining for a different purpose.
4 small russet potatoes , 4-5 ounces each
3 tablespoons melted butter
1/4 cup chopped cilantro
1 cup grilled corn kernels
2 garlic cloves, minced
2 tablespoons finely minced onion
1/2 cup grated mild cheddar cheese
1/2 cup grated pepper jack cheese
1 teaspoon ancho chili powder
1/4 teaspoon salt
1/4 cup barbecue sauce
1/4 cup mayonnaise
1/2 teaspoon chipotle chili powder
1 tablespoon siracha sauce
1/2 teaspoon lemon juice
Wash and scrub potatoes. Prick all over with a fork. Microwave on high for 8-9 minutes until potatoes are cooked. Cool for 10-15 minutes.
Stir together all filling ingredients in a small bowl. Set aside.
Whisk together all sauce ingredients in a small bowl. Place covered in refrigerator until ready to use.
Preheat oven to 450. Grease a small cookie sheet with melted butter. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh leaving 1/4 inch shell.Brush all sides of potato shells with melted butter. Place shells skin side up on the cookie sheet, bake for 10 minutes.
Remove from oven and turn potatoes flesh side up, fill scant 1/4 cup measure filling into each shell. Return to oven and bake for 10 more minutes.
To serve, drizzle siracha-barbecue sauce over potato skins and sprinkle cilantro.
Makes 8 potato skins