Mexican Street Corn

Mexican Street Corn

See Recipe
Mexican Street Corn

Mexican Street Corn

This Mexican street corn is bright. fresh, and perfect for a summer backyard picnic. (yields: 8 servings)

Ingredients:

  • 8 small ears of corn with husks
  • 2 Tbsp. avocado oil or canola oil
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne pepper (optional)
  • 1/8 tsp. salt
  • 3/4 c. crumbled Cotija cheese (3 OZ.)
  • 1/4 c. snipped fresh cilantro
  • 1 tsp. lime zest (optional)
  • 1 lime, cut into wedges

Cooking Instructions:

  1. Peel back corn husks. but do not remove. Remove silks; rinse corn. Fold husks back around corn. Tie husk tops with 100% cotton kitchen string to secure. Soak corn in enough water to cover for 1 - 2 hours; drain.
  2. Grill corn, covered. over medium 30 - 35 minutes or until kernels are tender, turning once. Remove string and pull back husks. Tie husks with string to hold open.
  3. Place corn on a platter and brush with oil. In a small bowl combine chili powder, cayenne pepper (if desired), and salt; sprinkle over corn. Top with cheese, cilantro, and. if desired, lime zest. Serve with lime wedges.