Addicting Mexican Street Corn + Cotija Lime Aioli
Mexican street corn roasted and slathered in citrusy lime aioli, salty Cotija cheese, spices, and fresh herbs. Perfect on or off the cob!
Ingredients
- 5 ears of corn
- 3/4 cup mayo
- 1-2 limes zested and juiced
- garlic powder to taste
- pinch of cayenne optional
- Cotija cheese, crumbled to taste + extra to garnish
- Tajin (or chili powder + lime zest) to tase
- fresh cilantro to garnish
- pinch of sugar if boiling corn
Instructions
For the corn
- If roasting, preheat oven to 400 degrees F. Shuck corn (or leave in husk) and bake for 20 mins, rotating every 5 mins. I tied back the husks with kitchen string to use as a handle. If you use this method, make sure to keep an eye on it while it's roasting in case it starts to burn. The outer layers will get pretty crispy, but if it seems like an issue, remove the husks.
- If boiling, shuck corn and add to a pot with cold water an inch or two above the corn. bring to a boil and add a pinch of sugar. Shut off. Remove corn from water and dry completely. Let cool for til you can handle corn with your hands.
For the Cotija lime aioli
- Combine mayo, lime juice, cotija cheese, and garlic powder, to taste. Follow the guidelines below:
- If it needs more salt, add a little more cheese. If it needs more acid (too rich/mayo heavy), add more lime juice. If it needs more flavor, add more garlic powder. If you added too much of any of these, add a little more mayo. You'll know everything is balanced when no one ingredient overpowers another. Or when you like it best.
To assemble street corn
- Brush aioli over cooked corn and garnish with more Cotija cheese, Tajin (or chili powder + lime zest), cayenne (optional) and fresh cilantro. I also like to add a squeeze of fresh lime juice when I serve it.
- Eat right off the cob or—for a less messy option—cut corn off the cob and toss together to combine. The latter is great warm or cold as a side dish or over greens for a salad.