Mexican Corn on the Cob


  1. 6 ears corn, unhusked
  2. 6 tablespoons unsalted butter
  3. 2 teaspoons chili powder
  4. 1/4 cup grated cotija cheese
  5. 1/4 cup freshly chopped cilantro leaves
  6. Juice of 2 limes


  1. Preheat oven to 350 degrees F.
  2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
  3. Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
  4. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.

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