New Mexican Street Corn

1. 1

   Preheat the oven to 425.

2. 2

   Peel back the corn husks, leaving them attached.

3. 3

   Discard the silk.

4. 4

   Season the corn with salt and pepper.

5. 5

   Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.

6. 6

   In a mini food processor, blend the mayonnaise with the chipotle.

7. 7

   Add the chives; pulse.

8. 8

   Add the oil; process until smooth.

9. 9

   Light a grill.

10. 10

    Peel back the husks, leaving them attached.

11. 11

    Brush the corn with half of the mayonnaise.

12. 12

    Using the husks as a handle, grill the corn until lightly charred.

13. 13

    Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.