Corn on the cob is one of those street foods that's really trendy right now, and one of the most popular ways to serve it is in a style known as Mexican Street Corn. In our version, we slather corn on the cob with butter before topping with a bit of chili powder, cilantro, Cotija cheese, and a squeeze of lime. It's tasty!
What You'll Need:
8 ears of fresh corn, in the husk
6 tablespoons butter, melted
1 1/2 teaspoons chili powder
3 tablespoons chopped fresh cilantro
1/4 cup grated cotija cheese
Juice of 2 limes
What To Do:
Place corn with husks on in cold water, submerging completely; soak 15 minutes. Preheat grill to medium-high heat. Remove corn from water, shake off excess water, place around edges of grill or over indirect heat, and cover.
Cook 15 to 20 minutes, or until kernels are tender.
Meanwhile, in a small bowl, combine butter, chili powder, and cilantro. Remove corn from heat and carefully remove husks and silk.
Brush butter mixture evenly over corn, sprinkle with cheese, and drizzle with lime juice. Serve immediately.