Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a nice flair for your traditional Mexican street corn.

Recipe Summary

cook:
40 mins
total:
50 mins
prep:
10 mins
Servings:
6
Yield:
6 ears of corn
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place corn, in husks, directly on the oven rack.

  • Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.

  • Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

Cook's Notes:

You can use dried cilantro instead of fresh, cilantro juice instead of lime juice, or a Mexican blend cheese, Parmesan, or Greek feta cheese if you can't locate Cotija cheese.

The corn can also be shaved from the cobs, mixed with the other ingredients, and made into a dish.

Nutrition Facts

210 calories; protein 4.5g; carbohydrates 20.3g; fat 14.4g; cholesterol 36.3mg; sodium 87.5mg. Full Nutrition
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