I happened to go to a local fair in my area recently, and I was rather surprised to see a vendor offering Mexican street corn. It smelled delicious as I stood there beside their food truck, watching the reactions of the customers.

I noticed two things right away. First, eating Mexican street corn makes a smeary red mess of your face! Second, people are willing to pay quite handsomely for the experience of eating this South-of-the-Border delicacy.

The vendor was selling the corn for $4.50 per ear! Yikes! I’m in the wrong line of work! I came right home and looked up this recipe. On Tuesday, I’m buying a dozen ears from the farmer’s sons….

INGREDIENTS

6 ears corn, unhusked

6 tablespoons unsalted butter

2 teaspoons chili powder

¼ cup grated cotija cheese

¼ cup freshly chopped cilantro leaves

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.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  If you cannot find cotija cheese, here are some substitutions you could use:  feta cheese, ricotta insalata or grated Parmesan in the shaker container. Any cheese that you could crumble into small piece that would stick to the corn would work.

Recipe courtesy of Chung-Ah at Damn Delicious and image courtesy of wholefoodsmarket.com