Mexican Street Corn - An Austin/Tex-Mex Favor

Street corn is a relatively new thing to me. As a New Englander, I always get my corn fresh off the farm and doused with butter and salt. Anything else is unheard of. However, I've developed quite a taste for this stuff since moving here.

Street corn is sweet, spicy, and a great side dish to any Tex Mex cuisine. Torchy's has been my favorite so far, but I'm sure there are others who make a good street corn too. Probably the food trucks, seeing as how they're actually on the street.

Mexican Street corn

• 4 cobs worth of corn or 1 bag of frozen
• 1 tbs chile powder
• 1/2 tsp cayenne pepper
• 3 tbs or more cojita cheese
• 3 tbs mayonaise
• squeeze of lime

-In a dry skillet, cook corn over high heat until blackened on both sides. Transfer to a large bowl.

-Mix together corn and the rest of the ingredients. Serve hot.