BAKED MEXICAN STREET CORN

Classic Elotes flavored with feta cheese and smoked paprika. The corn is also baked, making it easy to make this classic summer food year round!
QTY:4servings
PREP:15minutes
COOK:40minutes

Ingredients
  • 4 ears of corn still in husks
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp cilantro fresh and chopped, plus more for garnish (optional)
  • 1/2 tsp garlic minced
  • 1/4 cup feta cheese (or cotija cheese ) crumbled
  • 1/2 tbsp lime juice
  • 1/2 tbsp smoked paprika or more to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place corn, still in their husks, directly on the middle oven rack. Cook until corn is tender and heated through, about 40-45 minutes. (Note: If you’d rather not put the corn directly on the rack, you can also cook it on a baking sheet for the same amount of time).
  3. While corn cooks, combine mayonnaise, sour cream, cilantro, garlic, and feta cheese in a small bowl and mix until combined and mostly smooth.
  4. When corn has cooked, peel down and disgard husks. Using a spatula, spread a generous helping of the sour cream mixture over all sides of the corn. Place corn on a serving plate and drizzle with lime juice. Finish by sprinkling smoked paprika and more fresh cilantro on top.
  5. Serve immediately.

 

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