Beautiful Mexican street corn recipe made easy in the oven then drizzled with Mexican crema, queso fresco cheese, and lime juice.
Prep Time10 minutesminutes
Cook Time20 minutesminutes
Total Time30 minutesminutes
Yield 4servings
4 from 3 votes
Ingredients
4earsfresh sweet corn
1/3cupMexican crema
6ozqueso fresco
1tspchili powder
1limequartered
1/4cupfresh cilantrochopped
Instructions
Preheat oven to 450° F and line baking sheet with parchment paper or spray with nonstick cooking spray.
Shuck corn, removing all leaves and silk and place on baking sheet. Bake at 450° F for 15- 20 minutes, turning once, until slightly golden on the outside and corn is soft.
Remove from oven and using a knife, slather each ear with about 1 Tbsp of crema and sprinkle with about 1 Tbsp queso fresco. Return to oven and cook additional 5 minutes until cheese is melted.
Remove from oven and place on serving platter. Drizzle remaining crema over top of corn followed by remaining cheese. Sprinkle evenly with chili powder and squeeze 1 lime wedge over top of each.