Two cultures merge in this version of a classic Mexican street food that's finished with a sprinkling of our Australian inspired seasoning.


YIELD
4 servings

INGREDIENTS
  • 4 ears corn, in their husks
  • 1/4 cup mayonnaise
  • 1/2 lime, zested and juiced
  • 2 Tbsp. fresh chopped cilantro
  • 1/2 cup Cotija cheese
  • 1 Tbsp. Chook Chicken Salt

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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, and lime zest 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, cilantro, and Chook Chicken Salt.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

12
6.5oz Canister  
$9.95

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