Mexican Street Corn

I have been totally obsessed with all the summer produce this year.

Ok. I think I am obsessed with all the summer produce every year, but I also like to be a little bit dramatic and say things like I am MORE obsessed this year.

But there has been one crazy phenomenon, this year I am MORE obsessed with summer veggies than fruit!

Shocking, I know!

Normally I am a total fruit lovin’ freak, but this summer I just can’t quit the veggies.

Fresh from the garden (or farmer’s market) tomatoes, zucchini, yellow squash, corn, leafy greens, cucumbers… (and yes, I know we could totally get into a heated discussion as to what “technically” constitutes as a fruit or veggie, but if they are a ‘fruit’ and not eaten as dessert, then lets call them veggies; at least just for today, and this blog post).

I.just.can’t.stop.

Normally corn is one “vegetable” that I can enjoy straight up; not needing anything added to it. But this year, I have been obsessed with Mexican Street Corn; because I finally perfected it.

Mexican Street Corn is very popular and I have tried several different variations (I even posted one recipe way back when), but each one never seemed ‘perfect.’ This recipe combines all the elements I love of each variation I have tried, to form the perfect summer food, that I could eat every.single.day. 

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Mexican Street Corn
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version 
Prep Time: 10 minutes Wait Time: 15-20 minutes Cook Time: 20-25 minutes Serves: 4

4 ears of corn (do not remove husks)
2 tablespoons melted butter
2 tablespoons mayonnaise
1 teaspoon chili powder
½ teaspoon cumin
1/8 teaspoon cayenne powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
½ cup queso fresco or cotija cheese
1 lime, cut into wedges
3-4 tablespoons chopped fresh cilantro

Fill a clean sink with cold water. Add corn (in husks) and soak for 15-20 minutes. After soaking, remove the corn from the water, shake off excess water and remove the silk part of the husks.

For Grilling: Place the prepared ears of corn on grill (avoiding direct flames), and allow corn to cook for 20-25 minutes. Corn is done when husk is dark and kernels begin to pull away from the tip of the ear.

For Oven Roasting: Preheat oven to 450 degrees. Wrap each ear of soaked corn in aluminum foil. Place foil wrapped corn on baking sheet and bake in preheated 450 degree oven for 20-25 minutes.

For Serving: Combine melted butter and mayonnaise in a small bowl. In a separate small bowl, combine all spices.

After cooking, peel away corn husks and brush corn with butter/mayonnaise mixture. Sprinkle corn with seasoning mixture and top, as desired, with cheese, freshly squeezed lime juice and chopped cilantro.

Other recipes you might enjoy:
Roasted Corn and Black Bean Salsa 
In Season: Corn 
Corn Risotto 
Corn-and-Red Potato Salad 
All Corn Chowder
Chili Lime Tilapia with Roasted Corn