-
Prep time
10 minutes
-
Cook time
35 minutes
-
Serves
4
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
Continue After Advertisement
Ingredients
-
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
-
1 dash
Cayenne to taste
Directions
-
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.
See what other Food52ers are saying.