Roasted Mexican Street Corn

When a Sunday stroll turns into a selfie session...

During the week, my walks are all about how fast and how far I can move my body.🚶🏻‍♀️ They're intentional and purposeful.   But weekends walks are another story.   My walks are slower.  I take the time to visit with the neighborhood animals and sometimes - I take selfies. 😂🤷🏻‍♀️

These animals make my walks, way more entertaining. 😅 To know them is to love them.  Hector , Myrtle and Midas are oozing with personality and they love it when I take the time to stop and talk.   And they love it even more when I bring them a treat.  🥕

Apples that get a little too wrinkly and bananas that get too brown for my family's liking, are popular snacks for these cuties.  They also gobble up pumpkin, watermelon, carrots - pretty much whatever extra produce I happen to have on hand.  In the 3 years that we've been feeding these animals, beets are the only thing I've ever seen them turn down.  🤣

Like I said, they're really not picky but they do have a favorite treat.  The thing that that they come running to the fence for and give us approving moos for is... corn cobs.  🌽 Not corn on the cob.   Stripped of all of its kernels - empty cobs.  🤷🏻‍♀️ Yup, the part of the corn that we all throw away at the end of a meal is their absolute favorite.  

We've even managed to convince our neighbors to start saving eaten corn cobs for the neighborhood animals as well.  😅 This Roasted Mexican Street Corn might just be my most sustainable recipe yet.  You see where I'm going with this don't you?  Enjoy this amazing corn on the cob and then feed your empty cobs to the cows.  If you don't have cows near you, I've heard that deer, squirrels, raccoons, groundhogs and pigs also enjoy cobs.  😉

Roasted Mexican Street Corn
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon garlic powder
Juice of 1 lime
6 ears corn
1 teaspoon chili powder
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro leaves

​Combine mayonnaise, sour cream, garlic powder and lime juice.

​Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes at 400.

Peel down husks.

​Spread with mayonnaise mixture.  Serve immediately, garnished with chili powder, cotija and cilantro.

I realize that the introduction to the  recipe was all about the animals and had very little to do with Roasted Mexican Street Corn.  Don't let that influence your feelings about this recipe.  My lack of focus on corn is not an indication of my opinions about it.  I love this corn and it's something that my family really enjoyed as well.  I think that you will too.  

Caio!

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