Mexican Roasted Street Corn on the Cob

Ingredients

• 4 ears of corn
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 2 tablespoons of mayonnaise
• 1 tablespoon of chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of ground cumin
• 1/4 cup of queso fresco, crumbled
• 1/4 cup of cilantro, roughly chopped

Directions

1. Preheat oven to 425°F.
2. Remove husks and silk from the corn, and rinse with cold water.
3. In a small bowl, mix together the olive oil, butter, mayonnaise, chili powder, garlic powder, and cumin.
4. Brush the corn with the mixture, making sure to coat each ear evenly.
5. Place the corn on a baking sheet and bake for 15 minutes, or until lightly browned.
6. Remove from oven and top with queso fresco and cilantro.
7. Serve warm.

Interesting Facts

• Mexican-style street corn is traditionally served with a lime wedge to squeeze on top.
• This recipe can be easily customized to suit your own tastes. Try adding different herbs and spices or top with other cheeses.
• The roasted corn can also be served without the topping, as a delicious side dish.