Mexican Street Corn

    Serves 4
    5 mins prep
    15 mins cook
    20 mins total

    This is my version of Mexican Street Corn. Made with summer-fresh corn on the cob, they're slathered with mayonnaise, seasoned with chili powder and fresh lime juice and sprinkled all over with salty Cotija cheese and fresh cilantro

    2 servings

    1. Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.

    2. Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool.

    3. In a bowl mix the mayo, chili powder (according to your spice preference), and lime juice.

    4. Once the corn has cooled you can insert a skewer into one end, pushing it towards the middle (optional).

    5. Brush the corn all over with the mayo mixture and then roll it in grated cotija cheese. Dust with some Tajín and sprinkle on some cilantro and enjoy.

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