Grilled Mexican Street Corn (Print Version)

# Ingredients:

→ Base Ingredients

01 - Sweet corn, with husks (5 ears)

02 - Mayonnaise (4 tablespoons)

03 - Garlic powder (¼ teaspoon)

→ Toppings

04 - Cotija cheese, crumbled (½ cup)

05 - Fresh cilantro, chopped (3 tablespoons)

06 - Chipotle or ancho chili powder (½-1 teaspoon)

07 - Fresh limes, quartered for serving

# Instructions:

01 - Preheat oven to 350°F. Place corn with husks directly on oven rack and bake 35-40 minutes until tender and juicy.

02 - For grilled corn, either leave husks on or remove for grill marks. Alternatively, bake for 30 minutes first, then finish on grill for light charring.

03 - Whisk together mayonnaise and garlic powder in a small bowl.

04 - Remove corn husks after cooking. Brush each ear with garlic mayonnaise mixture. Place cotija cheese on a plate and roll corn to coat.

05 - Sprinkle with fresh cilantro and chili powder. Serve with lime wedges for squeezing over top.

# Notes:

01 - For less heat, substitute chipotle chili powder with smoked paprika.

02 - Recipe can be easily scaled up for larger gatherings.

03 - Updated in April 2024 from 3 to 5 servings.

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