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Mexican Street Corn; Mexico, FMW

Servings: 2 - 4 persons | Prep Time: 5 min | Cooking Time: 35 - 40 mins | Total Time: 40 - 45 min


  • 4 ears of corn

  • ¼ cup of sour cream (Brand of your choice)

  • ¼ cup of mayonnaise

  • ½ cup of Cotija cheese, crumbled (Parmesan works fine also)

  • 2 cloves of garlic, crushed (or finely minced)

  • ¼ teaspoon of fine sea salt

  • Juice and zest of 1 lime

  • 1/4 cup of cilantro, finely chopped

  • ½ teaspoon of chipotle chili powder


  1. Preheat oven to 400 degrees F.

  2. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside.

  3. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes.

  4. Peel down husks and spread with mayonnaise mixture.

  5. Serve immediately, garnished with chili powder, cotija and cilantro, if desired.


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