Mexican Roasted Street Corn on the Cob recipe

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Ingredients

2 tablespoons chili powder
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
8 ears corn, unhusked
4 limes
½ cup crumbled Cotija cheese (queso anejado)

Nutrition Info

170.2 calories
carbohydrate: 32.2 g
cholesterol: 8.7 mg
fat: 4.6 g
fiber: 5.5 g
protein: 6.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 255.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.

  2. Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.

  3. Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.

  4. Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.

  5. Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

Recipe Yield

8 ears

Recipe Note

Hot, golden street corn that is both sweet and smoky with a bit of Mexican zip and zest.

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