Mexican Street Corn

How to make Mexican Street Corn

6 ears of fresh sweet corn

6 tbsp mayonnaise

1 teaspoon garlic powder

1 cup crumbled cotija cheese

6 tablespoons fresh coriander, coarsely chopped

1 teaspoon chili powder

2 square lemons

Preheat oven 350 ° F (176.67 ° C). Put corn in the crusts immediately on the oven rack. Bake about 36-41 minutes.

While the corn is cooking, mix the garlic powder and mayonnaise in a small bowl.

When the corn is cooked, brush with garlic mayonnaise. Roll in cotija cheese.

Sprinkle with coriander and chili powder.

Press fresh lemon juice if you want.

Enjoy !