This is a great and east recipe fpr what is street food in Mexico ! It is harvest time and corn abounds so try this for a twist on plain old corn on the cob ! A Local restaurant here in Portland serves this tasty treat and I get it every time I eat there ! A great way to serve corn on the cob with a south of the border twist !
4 ears corn
1/4 cup mayonnaise
2 cups freshly grated queso fresco
Lime wedges, for serving
Bring a large pot of salted water to a boil over high heat. Add the corn in their husks and cook until tender, about 5 minutes. Drain. Quickly husk the hot corn, do not let them cool off completely
Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread a tablespoon mayonnaise over the warm kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with chili powder and serve with lime wedges.