Recipe created and crafted by Dr. Shayla Leftridge in WV Health Right’s CommUNITY Wellness Teaching Kitchen.
Nutrition
Calories: 340 | Fat: 30g | Carbs: 24g | Protein: 4g
Ingredients
- 4 ears of sweet corn (Gritt’s used for recipe)
- 1 stick of unsalted butter (8T.), melted
- ¼ cup light mayo, spread out on plate
- ½ cup of lime juice
- 2 t. oregano
- 2 t. thyme
- ½ t. cumin
- ½ t. smoked paprika
- 2 t. chili powder
- 2 t. spanish sweet paprika (optional)
- Cotija cheese to taste
- Cilantro (optional)
Directions
- Roast corn in the oven in husks on 350 degrees for about 30 minutes.
- Once cooked, let cool for a few minutes and pull back or fully remove the husk.
- Infuse the melted butter with oregano and thyme in a shallow bowl.
- Place the lime juice and mayonnaise on separate plates or in shallow bowls.
- Combine cumin, smoked paprika, chili powder and spanish sweet paprika in a bowl for dusting and mix well.
- Dip the corn in the infused butter and lime juice, then lightly coat in mayo.
- Dust with cotija cheese and spices and add cilantro to your liking.
Note: Adjust spices and condiments to your liking.
Serves 4
