Southwestern Street Corn Recipe
Active Prep: 5 min
Cook: 45 min
- 6 ears corn, in their husks
- 1/4 cup mayonnaise
- Zest and juice of 1/2 lime
- 1 Tbsp. choice of southwestern style seasoning:
- Peruvian Chile Lime Seasoning
- El Diente Southwestern Seasoning
- 3/4 cup Cotija cheese
- 2 Tbsp. fresh chopped cilantro
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Cooking corn in the husk allows it to cook in its own moisture and makes it much easier to take the husk off.
Preheat a grill for even, medium-high heat. Set corn (in their husks) onto the grill and cook for about 15 min. with the lid on. Alternatively, bake the corn in an oven preheated to 350 degrees for 35 min. While corn cooks, mix mayonnaise, lime zest and juice, and choice of seasoning in a small bowl until thoroughly combined. Remove corn from heat and let cool for about 10 min., or until it can be handled. Peel back the husks and grill the ears with the lid off for 5 to 10 min., or until corn is slightly charred. Liberally brush on mayonnaise mixture to coat. Finish by sprinkling all sides with a generous pinch of Cotija cheese and cilantro.