Mexican Street Corn

Serves 6

10 minutes preparation

10 minutes cooking

Ingredients
  • 6 large corns, husks and silks removed
  • 1 tablespoon olive oil
  • 1⁄2 cup mayonnaise
  • 2 tbsp minced fresh cilantro
  • 1 tbps fresh lime juice
  • 1 garlic, minced
  • 1 tsp chilli powder
  •  1/4 tsp salt
  • 1/4 cup of Queso Fresco, crushed
  • Pepper
  • 1 lime, quartered (optional)

Mexican Street Corn

  1. Adjust oven rack to 5 inches from the broiler element and heat the broiler. Brush the corn on all sides with the olive oil and transfer to a foil lined baking sheet.
  2. Broil the corn until well-browned on one side, about 10 minutes. Turn the corn over and broil until browned on the opposite side for another 10 minutes.
  3. While the corn broils, mix together the mayonnaise, cilantro, lime juice, garlic, chili powder and salt until uniform. Stir in the cheese and set aside.
  4. Remove the corn from the oven and brush the corn on all sides with the mayonnaise mixture.
  5. Return to the broiler and broil the coated corn until the cheese coating is warm and slightly brown on top, about 1 minute.
  6. Season with salt and pepper to taste.
  7. Serve with the remaining mayonnaise mixture and lime wedges (optional).
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