MEXICAN CORN ON COB

Serve corn on the cob with butter, chili powder, cheese, and lime juice.

I love the corn on the cob. When we go to our local farmer’s markets, it’s one of the things I look forward to. While we wait in line, we think about what toppings to put on the corn that is piping hot and dripping with butter. Then they want you to pay $4.50 for corn on a cob, which is only 0.33 cents uncooked in the supermarket. I knew I had to share my favorite homemade version, which is cheaper and tastes better.

It is so easy to make! It’s almost foolproof! Put it in the oven and roast it for 45 minutes to an hour in their husks. Then, spread the butter on top before adding the other toppings. It’s easy peasy. You can customize the toppings to suit your tastes if you don’t like some.

Ingredients

• Unhusked six ears of corn
• Six tablespoons of unsalted butter
• Chili powder, two teaspoons
• 1/4 cup grated cotija cheese
• Freshly chopped cilantro leaves, 1/4 cup
• Juice of two limes

Instructions

• Preheat oven to 350 degrees F.
• Place the corn in its husks directly on the oven rack. Roast for 40-45 minutes or until the corn is tender and cooked.
• Peel off the husks. Rub one tablespoon of butter on each corn ear.
• Sprinkle with chili powder and lime juice, cotija cheese, cilantro, and cotija.