Mexican Street Corn
Ingredients
- 3 ears Certified SC Grown sweet corn
- 3 tablespoons Duke’s® mayonnaise
- ¼ teaspoon garlic powder
- ½ cup cotija cheese, crumbled
- 3 tablespoons chopped cilantro
- ½ teaspoon chipotle chili powder (or ancho chile powder)
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 350°F if baking the corn.
- For baked corn, leave the husks on and place the ears directly on the oven rack. Bake for 35 to 40 minutes, or until tender. For grilled corn, grill with or without the husks until tender and lightly charred.
- In a small bowl, stir together the mayonnaise and garlic powder.
- Place the cotija cheese on a shallow plate.
- Remove the husks from the cooked corn and brush each ear with the garlic mayonnaise.
- Roll each ear in the cotija cheese, then sprinkle with cilantro and chili powder.
- Serve with lime wedges for squeezing over the corn.
Notes
- Ancho chile powder can be substituted for chipotle chili powder for a milder flavor.
