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Mexican Roasted Street Corn on the Cob

Directions

Ingredients :

2 tablespoons chili powder

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

8 ears corn

unhusked

4 limes

½ cup crumbled Cotija cheese (queso anejado)

Methods :

Preheat an outdoor grill for high heat and lightly oil the grate.

Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.

Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.

Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.

Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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