MEXICAN ROASTED STREET CORN ON THE COB

Mexican Roasted Street Corn on the Cob image

Hot, golden street corn that is both sweet and smoky with a bit of Mexican zip and zest.

Provided by Michael B

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons chili powder
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
8 ears corn, unhusked
4 limes
½ cup crumbled Cotija cheese (queso anejado)

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.
Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.
Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.
Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 32.2 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 5.5 g, Protein 6.9 g, SaturatedFat 1.9 g, Sodium 255.5 mg, Sugar 5.3 g