Mexican Street Corn

Mexican Street Corn


6 ears of corn
3 Tbsp mayo
1 fresh lime, halved
1 tsp chili powder (add more to taste)
salt and pepper to taste
6oz Feta or Cotilla Cheese, crumbled
1/4 cup cilantro, chopped


  1. Preheat oven or grill to 375*.
  2. Husk corn, spread each ear lightly with butter and wrap in aluminum foil.
  3. Grill for 15-20 minutes, rotating every few minutes for even cooking.
  4. Remove cobs from grill/oven and let cool for 5 minutes
  5. One ear at a time, hold corn vertically by the stem with tip planted on a large cutting board. Using a sharp knife, slowly slice kernels off the cob and drop into large bowl. Repeat with each ear.
  6.  Add mayo to bowl and mix well with corn. Squeeze juice from lime halves into bowl and stir.
  7. Season with chili powder and salt and pepper.
  8. Stir in cheese and cilantro. Serve warm or refrigerate for later. Yields 2-3 cups.



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