Name: Mexican Street Corn
Total time: 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 6 ears corn , husks and silk removed, stalks left intact; 1 tablespoon olive oil; 1/2 cup mayonnaise; 1 ounce feta cheese , crumbled (1/4 cup); 2 tablespoons minced fresh cilantro; 1 tablespoon lime juice , plus lime wedges for serving; 1 garlic clove , minced; 1 teaspoon chili powder; Salt and pepper

Why This Recipe Works

For our Mexican Street Corn recipe, we broiled the corn on the cob instead of heading out to the grill, first brushing it with oil to keep it from drying out. We used mayonnaise dressed up with cilantro, garlic, lime, and chili powder instead of the traditional Mexican crema. We also substituted salty, crumbly feta for the cotija cheese traditionally sprinkled over elotes. To keep it from crumbling right off the corn, we mix it in with the mayonnaise before slathering the mixture all over the charred corn and broiling it for another few minutes.

Instructions

Adjust oven rack 5 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Brush corn all over with oil and transfer to prepared sheet. Broil corn until well browned on 1 side, about 10 minutes. Flip corn and broil until browned on opposite side, about 10 minutes longer.

Meanwhile, whisk mayonnaise, feta, cilantro, lime juice, garlic, chili powder, and 1/4 teaspoon salt together in bowl until incorporated.

Remove corn from oven and brush evenly on all sides with mayonnaise mixture. (Reserve any extra mayonnaise mixture for serving.) Return corn to oven and broil, rotating frequently, until coating is lightly browned, about 2 minutes. Season with salt and pepper to taste. Serve corn with lime wedges and any extra reserved mayonnaise mixture.