Authentic Mexican Street Corn

Instructions

Preheat oven to 400 degrees Fahrenheit or an outdoor gas grill to medium-high heat (about 400). Shuck 4 ears corn on the cob and remove the silk. Wrap each piece of corn in aluminum foil and place on a baking sheet (or directly onto the rack or grill). Roast (or grill with the lid closed) for 15 minutes.

Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup Mexican crema (or sour cream), 1/4 cup of grated Cotija cheese (reserving the rest for later), 1/2 teaspoon ancho chili powder, and 1/4 teaspoon salt.

Once the corn has baked, remove it from the aluminum foil and place it on a large cutting board or serving tray.

Use a brush or small rubber spatula to spread the mayo mixture over the corn cob to coat. Sprinkle with the remaining 1/4 cup of grated Cotija cheese. To make it spicy, dot or drizzle with 1 teaspoon Mexican hot sauce (optional) and sprinkle with 1/4 cup freshly chopped cilantro.

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