Mexican Street Corn

Easy Mexican Street Corn

I can honestly say that I have never had this anywhere except from my own kitchen, so this recipe is simple and sweet and from the mind of a culinary insane chef. Serve this up next to some southern smoked meats, sticky BBQ or your favorite street tacos.

6 ears corn on the cob w/ husks

1 1/2 c real mayonnaise

3 tsp lime juice

3 tsp chili powder

2 c queso fresco, crumbled fine

3/4 c cilantro, chopped

Preheat oven to 375 degrees

Make sure there is one rack set in the middle of the oven. Trim the silk off the ends of the corn cobs. Once the oven has preheated, arrange all of the ears of corn on that center rack, do not peel the husks off. Cook in the oven for 35-40 minutes. Meanwhile, mix up that sauce by combining the mayo, lime juice and chili powder. In a separate bowl, combine the queso fresco and cilantro. Cover and refrigerate until ready to use.

Once your corn is ready, carefully remove from the oven. It will be hot. Now, you can either allow it to cool for 30 minutes, or use a towel to peel the husks off the cobs. Spread about 1 1/2-2 tbs of the mayo mixture over the cob and top with a good sprinkle of the cheese and cilantro, That easy!

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