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(Chris Young for The Globe and Mail)
(Chris Young for The Globe and Mail)

Mexican Roasted Corn Add to ...

Stand outside and grill if you want to, but baby, it’s cold out there. Roasted corn is just as nice, and no frostbite. If you can’t find cotija, Parmesan or feta will be delicious, too.

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  • Ready time: 40 minutes
  • Servings: 8


4 ears corn on the cob, shucked and broken in half

1 tbsp canola oil

2 tbsp mayonnaise

1/3 cup Mexican cotija cheese

2 tsp chili powder

Lime wedges


Preheat oven to 425 F. Brush corn with canola oil and roast on a baking sheet on a low rack in the oven, turning every 15 minutes, until golden, 30 to 40 minutes. Slather hot corn with mayonnaise and sprinkle with chili powder and crumbled cheese. Squeeze lime over top and enjoy hot.

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