Mexican Corn on the Cob (aka Mexican Street Corn)
By Chef Tom Fraker


6 ears corn, unhusked
4 Tbsp (1/2 stick) unsalted butter, softened
6 Tbsp mayonnaise, divided
1/2 cup crumbled Cotija cheese or shredded Parmesan cheese
Melissa's hatch chile powder
1 lime (cut into wedges)

Preheat overn to 350 degrees F.

Roast the corn for 25 mintues. Let cool for 5 minutes, then pull the husks down in layers, leaving them attached to the base of the cob.

Remove the silk and discard.

While the corn is still warm, spread each ear with some of the butter and 1 Tbsp of the mayonnaise.

Sprinkle each ear of corn with cheese, then dust with a little hatch chile powder.

Finish with a squirt of lime.