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Mexican Street Corn
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Mexican Street Corn

Corn on the cob coated with garlic mayo, cotija cheese, chipotle chili powder, cilantro and a squeeze of fresh lime juice.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Servings: 6

Ingredients

  • 6 ears of corn on the cob cooked (You can grill the ears or bake in the oven)
  • 6 T mayonnaise
  • 1/2 t garlic powder
  • 3/4 cup grated cotija cheese
  • 1/2 to 1 t chipotle chili powder or chili powder for less spice
  • 1/4 cup chopped cilantro
  • 1 lime cut into wedges

Instructions

  • Prepare the ears of corn. I prefer to bake the husk-covered corn on the cob in a preheated 425-degree oven for 25 minutes. Once done peel back and remove the husks.
  • In a small bowl, combine the mayonnaise and garlic powder. Stir to combine.
  • Place the cotija cheese on a plate.
  • Brush the corn with the garlic mayonnaise.
  • Roll the corn in the cheese to cover the corn.
  • Sprinkle the chili powder and cilantro over the corn.
  • Serve with lime wedges to squeeze over the corn.
  • Enjoy!

Notes

If you are an absolutely no mayo type of person, feel free to substitute the mayo with butter.