Recipe by Kimme Hargrove
Food trucks and the interesting, fun and easy-to-eat street foods they dish out are getting more and more popular everywhere. Try making food-truck-worthy street food at home with this Mexican Street Corn recipe that’s certain to liven up your summer corn on the cob. It’s loaded with loud flavors, including Cotija cheese (found in the refrigerated Mexican section of your grocery store), bold chili powder and fresh cilantro.
Mexican Street Corn
4 ears of corn, shucked
Grated Cotija cheese (or fresh grated Parmesan for a more subtle flavor)
Fresh cilantro, chopped finely
Salt and pepper
Preheat oven to 400° F. Brush corn lightly with butter. Cook for 25 minutes, turning once.
When cooled for a few minutes, brush mayo on the corn using a basting or pastry brush. Press on the cheese and cilantro. Sprinkle with chili powder, salt and pepper. Serve with fresh lime wedges if desired. Recipe serves 4.
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