Mexican Street Corn


6 ears of fresh sweet yellow corn, husks saved for presentation (optional)*

3 tbsp Persian Lime Olive Oil

sea salt

fresh cracked pepper

1 tsp chili powder

1/4 cup queso fresco, crumbled

1/4 cup cilantro, finely chopped

Preheat oven to 400°F. Spread corn cobs in a single layer on an ungreased baking tray. Cover with foil. Roast until crisp-tender, for about 30 minutes. Remove from oven. Place husks on a platter and arrange corn cobs on top. Drizzle with Persian Lime Olive Oil and season with salt, pepper and chili powder. Top with crumbled queso fresco and finely chopped cilantro.

*Cook’s Note: This dish can also be made with one 16-ounce bag of frozen, cut corn. Roasting time is much shorter and should only take about 10-12 minutes.

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