Mexican Street Corn! It’s like a party in every bite! Once you try this combo of corn on the cob, seasoning, cheese and lime juice, you won’t want to go back to plain old corn on the cob.
Add 1 teaspoon of salt, bay leaves, and thyme (or epazote if that is what you are using) to boiling water and then add the corn on the cob and cook for approximately 30 minutes.
Strain the water from the corn and cover each corn on the cob with lime juice and additional teaspoon of salt (you can add more if necessary)
Cover in mayonnaise and then roll each corn on the cob in the queso fresco and sprinkle with chili powder.
Servings 0
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