Roasted Corn with Queso, Cilantro and Chile
(Mexican Street Corn)
4 large ears corn
butter
sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 tablespoons fresh cilantro, minced
4 teaspoons chile powder
1 lime, cut into four wedges
1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.
2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.
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