Mexican Street Corn

Yields: 2 servings

Prep time: 6 minutes

Cook time: 40 minutes

Contains: Milk, eggs

What You Will Need

• Baking Sheet or Grill or Large Pot

• Tongs

• Oven Mitts

• Small Bowl

• Plates

• Measuring cups and spoons

• (Optional) Corn Holders

• Oven mitts

Ingredients

• 2 Ears of Corn

• 2 Tablespoons of Sour Cream (or Mayonnaise)

• 1/8 Teaspoon Garlic Powder

• 1/3 Cup Cotija Cheese (or Queso Fresco)

• 1 Tablespoon and ½ Teaspoon Cilantro

• 1 Teaspoon to 1 Tablespoon of Lime

• (Optional) 1/3 teaspoon Chili Powder or Paprika

Directions

1.  Preheat oven to 350 degrees F. Place the corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender. You can also grill over medium heat for 3-5 minutes per side. You can also boil the corn for 45 min-1 hour in 2-3 cups of water to reach the top of the pot, 1 teaspoon sugar, 2 Tablespoons butter, and 1 tablespoon salt.

2. While corn is cooking, in a small bowl, combine garlic powder and mayonnaise or sour cream.

3. When the corn is done, brush with garlic mayo. Roll in cotija cheese or Queso Fresco.

4. Sprinkle with cilantro and chili powder or paprika.

5. Squeeze with fresh lime juice if desired. 

You can download the recipe below!