°4 sweet corn ears (in husk)
°2 tablespoon mayonnaise
°2 tbsp sour cream
°⅓ teaspoon garlic powder
°½ cup cheese (broken into small pieces)
°½ tsp chipotle chili powder (we used chipotle lime chili powder)
°¼ teaspoon smoked paprika
°1 lime (cut into wedges, optional)
Preheat your oven to 350 degrees F (175 degrees C) and roast the sweetcorn, with the husks, directly on the center rack of the oven for 30 to 35 minutes.
While the corn is roasting, combine the mayonnaise, sour cream, garlic powder and chipotle chili powder in a small bowl. Set aside until corn is roasted.
When the corn has finished roasting, remove the husks and brush the garlic chipotle mayo sauce over the corn, then sprinkle the queso fresco crumbs over the corn. Then garnish with smoked paprika and serve with lime wedges (optional, we like to squeeze fresh lime over the street corn when serving).