Roasted Street Style Corn

It’s summer, which means it’s the season for sweet corn again. This is my favourite way to have corn on the cob, because it’s super easy, and it’s also the perfect side dish for your family dinners, or barbeques!

When I was in elementary school, my parents took me to a food festival during one weekend. We got some grilled corn on the cob, but it wasn’t your typical corn on the cob slathered with butter. It was a Mexican street style corn, coated with Mexican crema, cotija cheese, chili powder, and cilantro. I’ve never had anything quite like it, because back then, I only tried regular corn on the cob with butter, or my grandma would put it in soups. This recipe is inspired by Elotes (Mexican street style corn), but we’re going to be using ingredients that are easily and widely accessible.

Hello levelled up corn.

Ingredients

• 2 ears fresh corn, halved (husked and cleaned)
• 2 tbsp unsalted butter (melted)
• 3-4 tbsp Kewpie mayo
• 1 tsp lime juice
• Few cracks of black pepper
• 1/2 cup parmesan cheese
• Smoked paprika

Instructions

1. Preheat the oven to 400°F.
2. Brush the melted butter evenly on each corn. Wrap in foil and bake in the oven for 35 to 40 minutes, while turning halfway through. Once it’s ready, let it cool for a bit (I usually wait until it’s a little warmer than room temperature).
Alternatively, you can grill the corn on the BBQ.

3. Meanwhile, mix the mayo, black pepper, and lime juice in a bowl until it’s well combined.  Brush on the cooked corn evenly.
4. Spoon parmesan on each corn while shaking off the excess.
5. Sprinkle smoked paprika on each corn (add more if you enjoy more of a kick). Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!