Mexican Corn
Sweet, buttery corn meets smoky chipotle mayo, salty Cotija cheese, and a kick of cayenne—finished with a squeeze of lime for the perfect balance of creamy, spicy, and tangy in every bite.
Ingredients
- 4 ears of corn
- 2 tablespoons Vital Farms butter
- 4 tablespoons homemade chipotle mayo
- ½ Cotija cheese, crumbled
- 1 tablespoon cayenne pepper
- 1 whole lime, quartered
Instructions
- Preheat the oven to 425 degrees.
- Remove husks and silk from each ear of corn.
- Wrap each ear in foil, placing ½ tablespoon of butter on top before sealing.
- Roast corn for 20–25 minutes, then carefully open the foil to expose the tops.
- Broil on high for 5–10 minutes, or until the tops are nicely browned and slightly charred.
- Remove from the oven and let cool.
- Spread crumbled cotija on a plate and set aside.
- Brush each ear of corn with 1 tablespoon of homemade chipotle mayo.
- Gently roll corn in the cotija until fully coated.
- Sprinkle with cayenne and serve with lime quarters
Check out our chipotle mayo recipe here to spice up this recipe!
