mexican roasted street corn on the cob

mexican roasted street corn on the cob

Ingredients

  • 2 tablespoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 8 ears corn, unhusked
  • 4 limes
  • 1/2 cup crumbled Cotija cheese (queso anejado)


Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.
  3. Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.
  4. 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.
  5. Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

05/18/2019
mexican roasted street corn on the cob, recipe PT15M PT1H 5 455 calories

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