Recipe of Grilled Mexican Corn

Ingredients:

• 4 whole corn cobs, husked
• 3 tbsps olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• salt and black pepper to taste
• 1 cup crumbled cotija cheese (or Parmesan)
• ½ cup mayonnaise
• 2 tbsps lime juice
• 2 tbsps fresh cilantro, chopped
• lime wedges for serving

Instructions:

• Wash the corn cobs thoroughly and pat them dry. In the meantime, preheat your oven to 400°F in advance.

• Using a brush or your hands, coat each cob with olive oil and season with chili powder, smoked paprika, garlic powder, salt, and pepper.

• Place the corn cobs in the SENSARTE Nonstick PASCA Ceramic Sauce Pan. Ensure they fit snugly without overlapping.

• Before putting the pan in the oven, remove the silicone handle covers to ensure safe baking.

• Roast the corn for about 20-25 minutes, turning them occasionally to ensure even charring and tenderness.

• While the corn is roasting, mix mayonnaise and lime juice in a small bowl as dipping sauce.

• Once finished, remove the pan from the oven. Carefully spread the mayo-lime mixture evenly over each cob.

• Arrange the corn on a serving platter or serve directly from the SENSARTE pan for a rustic touch.

• Sprinkle generously with crumbled cotija cheese and fresh cilantro. Add lime wedges on the side for an extra burst of zesty flavor. Serve and enjoy!

Pro Tips:

• Want an extra smoky flavor? Add a pinch of chipotle powder to the seasoning mix.
• If you don’t have cotija cheese, feta cheese or grated Parmesan work well as substitutes.
• Serve with a cold glass of agua fresca or iced tea for the ultimate summer meal!