Recipes › Street corn
Street corn
Mexican street corn slathered with mayo, chili and lime, using aged manchego in place of cotija cheese.
- Heat:
3/5 - Time:
- 25 min
- Servings:
- 4 people
- Category:
- Side
Ingredients
- 4 corn cobs
- 60 g grated aged manchego
- Chili powder (ground chile de arbol, or cayenne, or hot paprika)
- 1 lime
- Butter or mayo to spread
- Salt
Steps
- Roast the cobs on a grill, griddle or in the oven, turning them until the kernels toast and turn golden.
- While still hot, brush them with a little butter or mayo, which acts as the glue for everything else.
- Roll them in grated aged manchego, pressing so it sticks well.
- Sprinkle chili powder (I use ground chile de arbol) all over the cob.
- Finish with a good squeeze of lime and a pinch of salt, and eat with your hands, no fuss.