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From Haley’s kitchen

Roasted Street Corn

Roasting corn in the husk keeps it incredibly juicy and sweet, while the mayo-sour cream base (mixed with lime and spices) sticks way better than plain mayo alone. The sour cream is the secret here, it cuts the richness and helps the whole coating cling to every kernel without sliding right off.

Roasted Street Corn
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Roasted Street Corn

Yield: 4 peoplePrep: 10mCook: 40mTotal: 50m

Gather

Ingredients

  • 4 ears sweet corn in husk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 lime juiced
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro leaves chopped

Let’s cook

Steps

  1. Preheat your oven to 400 degrees F.
  2. In a bowl combine your mayo, sourcream, onion powder, garlic powder, salt and lime juice; set aside.
  3. Place your 4 ears of corn (still in the husk) directly on the oven rack. I like to put a sheet pan underneath to catch any small pieces that fall off.
  4. Roast the corn for 40 minutes.
  5. When your corn is done roasting, peel down the husk and tie with a string to hold back the husk. ( I like using the husk for presenation, and as an easy way to hold and eat your corn.)
  6. Drizzle your mayonnaise mixture all over the corn.
  7. Garnish with chili powder, paprika, cotija cheese, and cilantro.

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