Name: Mexican Street Corn
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 small ears of corn with husks; 2 tablespoons avocado oil or canola oil; 1 teaspoon chili powder; 0.25 teaspoon cayenne pepper (optional); 0.125 teaspoon salt; 0.75 cup crumbled Cotija cheese (3 ounces); 0.25 cup snipped fresh cilantro; 1 teaspoon Lime zest; 1 wedge Lime wedges

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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