Ingredients
° 4 corn cobs, peeled
° 10 cl of homemade mayonnaise
° 10 cl of sour cream (or sour cream)
° 200g grated queso kotija
° ½ tsp. chili powder
° 1 c. Lemon juice
° 3 tbsp. olive oil
° salt pepper
Directions
Begin by preheating the oven for 10 minutes, 7 (200°C). Grease the corn with olive oil, salt and pepper.
When the oven is hot, place them on a baking tray lined with parchment paper.
Cook for 30 minutes, flipping halfway through the cooking process, so they are evenly cooked.
Mix sour cream and mayonnaise. When the ears are cooked, sprinkle the mixture with a tablespoon, and sprinkle with queso cotija and cayenne pepper before adding a splash of lemon juice.
It’s time to enjoy Mexican corn on the cob!
ENJOY!
YOU MAY LIKE ALSO…..
- A party recipe par excellence , with unparalleled flavor
- The second this touched my tongue, I was hooked forever
- Pimento cheese sauce
- Roasted Parmesan Creamed Onions
- Chicken Bacon Ranch Potato Bake
- SKINNY CHICKEN BROCCOLI CASSEROLE
- Grandma’s Peach Cobbler Pie
- Pork Chop with Baked Potatoes
- Mississippi Sin Deep
- Homemade Lasagna
- ITALIAN DRUNKEN NOODLES
- I’m finding it difficult to fathom that this recipe can be achieved with only
- Cinna-bun Cake
- Whenever I make this for dinner, everyone is cleaning off their plates
- chicken and balls
- Good Ole Fashion Mac and Cheese
- Biscuits and Gravy Casserole
- Philly Cheese Steak Casserole
- Classic potato pancakes
- Cowboy Meatloaf and Potato Casserole
- Bacon Wrapped Chicken Tenders
- Mexican Taco Lasagna
- Cheese Steak Quesadillas
- Air fried lemon pepper baby back ribs
- BAKED CAJUN SHRIMP
- Spicy Southern fried chicken
- Peach Cobbler Cheesecake
- Cheesesteak Croissants
- SHRIMP COBB SALAD
- Southern Fried Chicken Gizzards
- PARMESAN CRUSTED CHICKEN
- Smothered Chicken with Creamed Spinach, Bacon, Mushrooms