Mexican Street Corn
Skillet Mexican Street Corn is a quick and easy side dish that can be added to any dinner. Everything you love about Elote corn on the cob but so much easier to serve and enjoy! Buttered Corn With Creamy Dressing, A Pinch Of Lime And Cotija Cheese.
My brother swears the grilled Mexican street corn was the best thing ever, and when I finally started trying it, I totally agreed. The only thing I didn’t like was how messy the food was. So I started making it in a pan and it works perfectly!
- 6 ears of fresh sweet corn
- 6 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 cup crumbled cotija cheese
- 6 tablespoons coarsely chopped fresh coriander
- 1 teaspoon chili powder
- 2 square lemons
Preheat the oven to 350 degrees Fahrenheit. Placing corn in husks immediately on oven rack. Baking about 36-41 min.
While corn is cooking, combine garlic powder and mayonnaise in a small bowl.
When the corn is cooked, brush it with garlic mayonnaise. Roll in cotija cheese.
Sprinkling with coriander & chili powder.
Press with fresh lemon juice if wanted.