Ingredients:
- 6 Ears Fresh Sweet Corn (husk-on for authentic flavor)
- 6 Tablespoons Mayonnaise (use full-fat for creaminess)
- ½ Teaspoon Garlic Powder (adjust to taste)
- 1 Cup Cotija Cheese, Crumbled (sub feta if unavailable)
- 6 Tablespoons Fresh Cilantro, Roughly Chopped
- 1 Teaspoon Chipotle Chili Powder (optional for smoky heat)
- 2 Limes, Quartered (for fresh citrus tang)
Preparation:
Preheat your oven to 350°F (175°C). Place the corn in their husks directly on the oven rack and bake for 35-40 minutes, or until kernels are tender when pierced with a fork. While the corn cooks, whisk together the mayonnaise and garlic powder in a small bowl. Once the corn is ready, carefully remove the husks and brush each ear generously with the garlic mayo mixture. Roll the corn in crumbled cotija cheese, then sprinkle with fresh cilantro and a pinch of chipotle chili powder for an extra kick. Serve immediately with lime wedges for squeezing over top. This easy Mexican street corn recipe is perfect for summer BBQs, Cinco de Mayo celebrations, or as a flavorful side dish any time of year!
