Easy Mexican Street Corn


°4 sweet corn ears (in husk)
°2 tablespoon mayonnaise
°2 tbsp sour cream
°⅓ teaspoon garlic powder
°½ cup cheese (broken into small pieces)
°½ tsp chipotle chili powder (we used chipotle lime chili powder)
°¼ teaspoon smoked paprika
°1 lime (cut into wedges, optional)


Preheat oven to 350°F (175°C) and roast the sweet corn, with the husks on top, directly on the center rack of the oven for 30 to 35 minutes.
While the corn is roasting, combine the mayonnaise, sour cream, garlic powder and chipotle pepper powder in a small bowl. Set aside until the corn has finished roasting.
When the corn has finished roasting, remove the husks, brush the corn with the garlic chipotle mayonnaise sauce, then sprinkle the queso fresco crumbles over the corn. Then garnish with smoked paprika and serve with lime wedges (optional, we like to squeeze fresh lime over the street corn when serving).

Enjoy !