Having found a new way of cooking corn on this blog, I remembered my summer time in the countryside and my childhood. There was only one way of cooking – it was boiling. I sprinkled cobs with salt and enjoyed. Later I learnt another way of having it – I began to make salads, adding fresh or canned corn.And now I have such a recipe of corn cooking that made me the best mum and cook in the world. It is Mexican Corn on the Cob. I wanted to make some useful delicacy for my kids and followed the recipe. I tried a corn and ate the whole ear of corn. I had to wait for my children’s impression. Frankly speaking, I could imagine any reaction but hugs and kisses for corn – that was nearly confusing. My kids don’t ask to buy potato chips any more – they ask about such corn. Even my husband enjoys Mexican corn on the cob. It is the easiest food I ever cooked that can satisfy everybody in my family.
So if you going to have a party devoted to Mexico and its cuisine, corn cooked following this recipe will transfer your company’s minds to Mexico at once.
Mexican Corn on the Cob

Mexican Corn on the Cob
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. Corn (unpeeled) – 6 ears
  2. Unsalted butter – 6 Tbsp.
  3. Chili powder - 2 tsp.
  4. Cotija cheese (grated) – 1\4 cup
  5. Fresh cilantro leaves (chopped) – 1\4 cup
  6. Juice of 2 limes
Instructions
  1. Oven is preheated to 350 degrees F.
  2. Put corn, in its husks on the oven rack. Roast it about 40-45 minutes.
  3. Peel off the husks of the corn. Grease each ear of corn with 1 tablespoon of butter for each of them.
  4. Sprinkle each ear with chili powder, cotija, and cilantro and lime juice. Serve immediately.
YumExpert http://yumexpert.com/