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


YIELD
6 servings

INGREDIENTS

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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 husked 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 southwestern seasoning of choice, 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 and cilantro.



SERVING SUGGESTIONS

This pairs well with Charro Beans and Adobo Rice.

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

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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