Mexican Street Corn (Elote)

• 3 ears Corn, Shucked
• 2 Tablespoons Mayo (we Use The Mayo With Olive Oil)
• 1 teaspoon Trader Joe's Chile Lime Seasoning (See Note)
• 2 Tablespoons Chopped Cilantro Leaves
• 2 Tablespoons Crumbled Cotija Cheese

1. Wrap each ear of corn in foil. Roast at 400u0b0F for 25 minutes, until kernels are tender. Remove from foil and allow to cool. To easily remove cooked kernels, place corn cob vertically in the circle center of a bundt pan. Cut down the side of the cob and let the kernels fall into the well of the pan.
2. In a medium bowl, stir corn kernels, mayo, chile lime seasoning, cilantro, and cotija. Serve immediately or refrigerate until ready to eat (up to 1 day). Can be served warm, cold, or at room temperature.
3. Note: If you don't have Trader Joe's chili lime seasoning, substitute with the juice of 1 lime, 1/2 teaspoon chili powder, and 1/4 teaspoon kosher salt.

olive oil, cilantro, cotija cheese

Taken from tastykitchen.com/recipes/sidedishes/mexican-street-corn-elote/ (may not work)