This Mexican street corn recipe is made by flavoring hot corn on the cobs with crumbled cotija cheese, fresh cilantro, chili powder, and lime juice. This easy recipe roasts the corn in its husks instead of grilling it.
Prep Time::10 mins
Cook Time::40 mins
Total Time::50 mins
Servings::6
Yield::6 ears of corn
Ingredients
6 ears corn, unhusked
6 tablespoons unsalted butter
¼ cup crumbled cotija cheese
¼ cup chopped fresh cilantro
2 limes, juiced
2 teaspoons chili powder
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
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Peel down husks and rub each ear of corn with 1 tablespoon butter.
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Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.
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Recipe Tips
Dried cilantro can be used instead of fresh and cilantro juice in place of lime juice.
You can use a Mexican-style blend, Parmesan, or Greek feta cheese instead of cotija.
You can shave the roasted corn from the cobs, mix it with the remaining ingredients, and serve it as a dish.