Milho de rua mexicano (elotes)

Ingredientes

• 5 sweet corn (on the cob)
• 4 tablespoons mayonnaise
• 1/4 teaspoon garlic powder
• 1/2 cup cotija cheese (crumbled)
• 3 tablespoons cilantro (chopped)
• 1/2-1 teaspoon chipotle chili powder (or ancho, see notes)
• Limes (quartered)

Modo de preparo

1. 1

   BAKE: If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks and bake directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy.

2. 2

   OR GRILL: If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks. I typically bake the corn for 30 minute and then peel back the corn and toss it on the stove or the grill for a few mintues to char up a little.

3. 3

   SAUCE: In a small bowl, combine the garlic powder with the mayonnaise and whisk.

4. 4

   COMBINE: Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise.

5. 5

   ROLL: Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn. Enjoy!