Easy Mexican Street Corn

° 4 corn cobs, peeled

° 10 cl of homemade mayonnaise

° 10 cl of sour cream (or sour cream)

° 200g grated queso kotija

° ½ tsp. chili powder

° 1 c. Lemon juice

° 3 tbsp. olive oil

° salt pepper

Begin by preheating the oven for 10 minutes, 7 (200°C). Grease the corn with olive oil, salt and pepper.

When the oven is hot, place them on a baking tray lined with parchment paper.

Cook for 30 minutes, flipping halfway through the cooking process, so they are evenly cooked.

Mix sour cream and mayonnaise. When the ears are cooked, sprinkle the mixture with a tablespoon, and sprinkle with queso cotija and cayenne pepper before adding a splash of lemon juice.

It’s time to enjoy Mexican corn on the cob!