Mexican Street Corn
6 ears of fresh sweet yellow corn, husks saved for presentation (optional)*
3 tbsp Persian Lime Olive Oil
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.