Mexican Street Corn
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
6 ears corn, unhusked
6 tablespoons unsalted butter
2 teaspoons chili powder
1/4 cup grated cotija cheese
1/4 cup freshly chopped cilantro leaves
Juice of 2 limes
Instructions:
Preheat oven to 350 degrees F.
Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.
Notes: You can also shave the corn off the cob and follow the same recipe after roasting the corn!
