– 4 corn on the cob – 1/2 cup queso fresco or Cotija cheese crumbled (I like to have extra for garnish) – 1/8 cup Mayonnaise (I use reduced fat mayo) – 1/2 cup Mexican Crema (Mexican Sour Cream) or regular sour cream – Salt – Pepper – 4 teaspoons Ancho Chili Powder – 1/4 teaspoon Smoky Paprika – 1/8 to 1/4 cup Cilantro (optional – used as garnish) – 1 lime (optional) cut into wedges
– Preheat oven to 400 degrees. – Leave the corn in the husk, and place on baking sheet. – Once the oven is preheated, place the pan on the middle oven rack, and cook for about 30 to 40 minutes. – Mix the salt, pepper, sour cream and mayonnaise together in a small mixing bowl, set aside.
– To get a char on them, place the oven temperate on broil. Place the pan of husked cooked pieces back in the oven. Cook for four to five minutes or until the kernels become slightly brown. Remove the pan from oven using oven mittens. – Brush each piece evenly with sour cream mixture using a pastry brush or marinade brush. – Next, sprinkle the crumbled cheese evenly on each piece.
– Now sprinkle the Chili powder and smoky paprika evenly on each piece. – Garnish with cilantro. – Squeeze the juice of lime wedges evenly on each piece if you like. Then serve immediately.