This Mexican street corn recipe is made by flavoring hot corn on the cobs with crumbled cotija cheese, fresh cilantro, chili powder, and lime juice. This easy recipe roasts the corn in its husks instead of grilling it.
Ingredients
- 6 earss corn , unhusked
- 6 tablespoons unsalted butter
- 0.25 cups crumbled cotija cheese
- 0.25 cups chopped fresh cilantro
- 2 limes , juiced
- 2 teaspoons chili powder
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
-
3
Peel down husks and rub each ear of corn with 1 tablespoon butter.
-
4
Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.
Nutrition Facts
Per serving
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