Mexican Street Corn - Elote

Ingredients

• 8 Corn On the Cob

• 1-2 tbsp lime juice

• 2 tsp salt separated into two portions of 1 tsp.

• 1/2 cup mayonnaise

• 1 cup queso fresco queso cotija also works

• 1/4 cup chili powder

• 1-2 bay leaves

• 1-2 tsp dried thyme If you can find epazote in a Mexican market in the USA, use that instead of the bay leaves and thyme.

Instructions

• 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 an additional teaspoon of salt (you can use more if necessary).

• Cover in mayonnaise and then roll each corn on the cob in the queso fresco and sprinkle with chili powder.

Thank you to My Latina Table for this recipe