Author Notes: This recipe was inspired by Mexican street corn, also known as Elote. Typically Elote is made by either boiling or grilling the cob – however I decided to give oven roasting a shot. Also, cotija anejo cheese is traditionally used but I only had parmesan on hand. I love this side because they are the perfect accompaniment to so many summer dishes—burgers, tacos, gazpacho, etc. etc. —onetinyspark
Prep time: 10 min
Cook time: 35 min
ears corn on the cob (silks removed, husks pulled back over clean corn)
teaspoon lime juice
cup freshly grated parmesan
dash salt to taste for each cob
handful chopped cilantro
- Preheat the oven to 350°F
- Place each cob directly on the rack of your oven for roughly 30-35 minutes.
- While the corn is roasting, combine the mayonnaise, lime juice, chopped cilantro, and cayenne pepper in a small bowl.
- When the corn is ready, let it cool for a few minutes.
- Then, peel back the husks leaving the core so that the cob is easy to hold on to.
- Lather up each cob with the mayonnaise mixture and a generous sprinkle of Parmesan.
- Finally, add a dash of salt to each cob and additional cayenne as necessary.
- Serve with a lime wedge.