Mexican Corn on the Cob
Makes 4 Servings
Ingredients
4 cobs of corn
2 tablespoons of butter
4 tablespoons of mayonnaise
4 lime wedges
1/2 cup of cotija cheese, crumbled
Cayenne to taste
Preparation
In an oven heated at 350, cook corn in husk for 25 minutes. After taking corn out of oven, let it cool for 5 minutes, and then pull husk layers down, leaving them attached to the base of the cob, which can act as a handle.
If you want to blacken you corn, you can either put it under the broiler for five minutes on each side or hold it over your stove’s gas burner. Be careful to keep the husk away from the flames!
While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob. Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.
Tip: You can grill the corn or steam the corn; this is just how I make it. Also, instead of using the husks as a handle, you can stick a sharpened popsicle stick into the base or scrape the corn off the cob and serve this in a bowl or cup. If you don't have access to cotija cheese, you can use Parmesan instead.
Source: Homesick Texan
