How To Make Mexican Street Corn - Best Recipe | Charleston Magazine
“I love this dish because you don’t need any utensils. Have it at a party or take it on the go—it’s so easy to enjoy.” —Brett Riley
Ingredients
- 4 ears fresh summer corn, husks on
- 4 Tbs. canola oil
- Kosher salt
- 8 Tbs. lime mayo (recipe follows)
- 2½ tsp. ancho chili powder, divided, or more, to taste
- 1/2 cup grated Cotija cheese, or more, to taste
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