Mexican Street Corn
Soaking the corn in its husk in water for up to two hours before grilling is definitely a new approach to cooking corn on the cob, but give it a try! The addition of salt, spices and cheese takes this side dish to new levels.
Ingredients
- 8 small ears of corn with husks
- 2 tablespoons avocado oil or canola oil
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ⅛ teaspoon salt
- ¾ cup crumbled cotija cheese (3 ounces)
- ¼ cup snipped fresh cilantro
- 1 teaspoon lime zest
- 1 wedge lime wedges
Directions
- Peel back corn husks, but do not remove. Remove silks; rinse corn. Fold husks back around corn. Tie husk tops with 100% cotton kitchen string to secure. Soak corn in enough water to cover 1 to 2 hours; drain.
- Grill corn, covered, over medium 30 to 35 minutes or until kernels are tender, turning once. Remove string and pull back husks. Tie husks with string to hold open.
- Place corn on a platter and brush with oil. In a small bowl combine chili powder, cayenne pepper (if desired), and salt; sprinkle over corn. Top with cheese, cilantro, and, if desired, lime zest. If desired, serve with lime wedges.
