This is an easy and delicious method for spicing up your street corn with different seasonings each time you make it.



Ingredients

Notes

Cooking corn in the husk allows it to cook in its own moisture and makes it much easier to take the husk off. If desired, finish corn on the grill to get some char and color before brushing on the mayonnaise mixture.

Directions

Preheat oven to 350 degrees. Set corn (in their husks) on a baking sheet and bake for about 35 min. In the meantime, mix mayonnaise, lime juice, lime zest, and southwestern seasoning of choice in a small bowl until thoroughly combined. Remove corn from oven and let it cool. Peel back husks; remove husks if desired or leave on for a sort of “handle” for the corn. (For char and color, grill corn over high heat for about 5 to 10 min.) Liberally brush on the mayonnaise mixture to thoroughly coat the ears of corn. Finish the corn by sprinkling all sides with a generous amount of Cotija cheese and cilantro.

Serving Suggestions

This pairs well with Charro Beans and Adobo Rice.

Yields

6 servings

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Peruvian Chile Lime Seasoning Blend 1 oz bag $3.45
El Diente Peak Southwestern Seasoning 1 oz bag $2.40
Raritan River Herb & Chipotle Seasoning 1 oz bag $3.15
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