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Author Notes: This recipe was inspired by Mexican street corn, also known as Elote. Typically Elote is made by either boiling or grilling the cob - however I decided to give oven roasting a shot. Also, cotija anejo cheese is traditionally used but I only had parmesan on hand. I love this side because they are the perfect accompaniment to so many summer dishes - burgers, tacos, gazpacho, etc. etc. —onetinyspark
- 4 ears corn on the cob (silks removed, husks pulled back over clean corn)
- 1/2 cup mayonnaise
- 1 teaspoon lime juice
- 1 cup freshly grated parmesan
- 1 dash salt to taste for each cob
- 1 handful chopped cilantro
- 4 lime wedges
- Preheat the oven to 350°F
- Place each cob directly on the rack of your oven for roughly 30-35 minutes.
- While the corn is roasting, combine the mayonnaise, lime juice, chopped cilantro, and cayenne pepper in a small bowl.
- When the corn is ready, let it cool for a few minutes.
- Then, peel back the husks leaving the core so that the cob is easy to hold on to.
- Lather up each cob with the mayonnaise mixture and a generous sprinkle of Parmesan.
- Finally, add a dash of salt to each cob and additional cayenne as necessary.
- Serve with a lime wedge.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Recipe with Corn
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