Sriracha Mexican Street Corn

  • Yield: 6-8 servings


3 ears sweet corn
3tablespoons sriracha mayonnaise
1/4teaspoon garlic powder
1/2cup crumble Cotija cheese
3tablespoons chopped cilantro
1/2teaspoon chipotle chili powder
1 lime, quartered


  1. Preheat the oven to 350ºF.
  2. Place the corn in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy.
  3. In a small bowl, combine the garlic powder with the mayonnaise.
  4. Place the Cotija cheese on a plate.
  5. When the corn is done, remove husks and brush the corn with the mayonnaise.
  6. Roll in the Cotija cheese and sprinkle with cilantro and chili powder.
  7. Serve with lime wedges.