MEXICAN STREET CORN – Page 2

Instructions:

Preheat oven to 350°F (175°C). Place corn (still in husks) directly on the oven rack and bake for 35–40 minutes, or until tender when pierced with a fork.
Make the garlic mayo: While the corn cooks, mix mayonnaise and garlic powder in a small bowl. Set aside.
Prep the toppings: Crumble the Cotija cheese, chop the cilantro, and cut the limes into wedges.
Assemble the elote: Once the corn is done, carefully peel back the husks. Brush each ear generously with the garlic mayo, then roll in Cotija cheese to coat.
Garnish & serve: Sprinkle with cilantro and a dusting of chili powder. Serve with lime wedges for squeezing over the top. Enjoy warm!

Tip: For a smoky twist, add a pinch of smoked paprika to the chili powder. 🌽🔥