Mexican Corn on the Cob
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American, International, Vegetarian
Mexican Corn on the Cob
Description
This recipe involves roasting ears of corn in their husks at 350°F for about 40-45 minutes until the kernels are cooked through and tender. Roasting in the husk steams the corn gently, maintaining moisture and sweetness within the kernels. After roasting, the husks are peeled back, exposing the hot ears ready for seasoning.
Each ear is rubbed with unsalted butter for richness and then sprinkled with chili powder for a mild heat, crumbled cotija cheese for a salty tang, and fresh cilantro for a bright herbal note. A squeeze of fresh lime juice finishes the dish with a balancing acidity that enhances all the flavors. This layering of toppings creates a creamy, spicy, and vibrant profile alongside the naturally sweet corn.
Mexican Corn on the Cob makes a lively accompaniment for grilled meals or summer gatherings, offering a tasty and textural contrast with its soft kernels, melting cheese, and zesty lime. It is best served immediately to enjoy the warmth and freshness of the ingredients.
Ingredients
- 6 corn unhusked, ears
- 6 tablespoons butter unsalted
- 2 teaspoons chili powder
- ¼ cup cotija cheese grated
- ¼ cup cilantro leaves freshly chopped
- lime juice juice of 2 limes
Instructions
- Preheat oven to 350 degrees F.
- Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
- Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
- Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.
User Reviews
Overall Rating
5
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