Give your corn a flavorful upgrade with Easy Mexican Street Corn. Grilled to perfection, the corn on the cob is coated in a rich blend of mayonnaise, cheese, and spices, then topped off with a burst of fresh lime juice and a dash of chili powder.
This lively and tasty side dish is ideal for summer barbecues.
Ingredients:
- 6 ears of fresh sweet corn
- 6 tablespoons of mayonnaise
- ½ teaspoon of garlic powder
- 1 cup of crumbled Cotija cheese
- 6 tablespoons of roughly chopped fresh cilantro
- 1 teaspoon of chipotle chili powder
- 2 limes, quartered
Instructions:
- Preheat your oven to 350°F (175°C). Place the corn, still in their husks, directly on the oven rack. Bake for 35-40 minutes, or until the corn is tender when pierced with a fork.
- While the corn is baking, mix the mayonnaise with garlic powder in a small bowl.
- Once the corn is done, brush each ear with the garlic mayo mixture. Roll them in the crumbled Cotija cheese.
- Garnish with fresh cilantro and a sprinkle of chipotle chili powder.
- For an added burst of flavor, squeeze fresh lime juice over the corn before serving, if desired.