MEXICAN STREET CORN

INGREDIENTS

• ¼ C Olé Crema
• ¼ C mayonnaise
• ½ tsp. onion powder
• ½ tsp. garlic powder
• Juice of one lime
• 6 ears of corn, silk removed, husk on, soaked in water 1 hour
• 1 tsp. chili powder or smoked paprika
• ½ C Verolé Cotija Cheese
• ¼ C. cilantro, fresh, chopped

DIRECTIONS

Preheat oven to 400 degrees, or prepare grill.

In a small bowl, combine Crema, mayonnaise, onion powder, garlic powder and lime juice. Set aside.

Place cornhusks directly on oven or grill rack and roast until corn is soft.

Peel down husks, tie together with twine and spread with Crema mixture.

Sprinkle with Cotija cheese, chili powder and cilantro.

Serve immediately.