Mexican-style street corn

It’s easy to see why this is one of the most popular street foods in Mexico: It’s a whole ear of corn schmeared with mayo (or spicy mayo, in this case), liberally sprinkled with cheese (or pumpkin seed parmesan), and brightened with fresh cilantro and lime. Lucky for you, it’s also incredibly simple to re-create at home.

Ingredients

• 4 ears fresh sweet corn, husked, silk removed, cut in half
• 1 teaspoon Himalayan salt
• ½ cup Spicy Mayo
• 1 recipe Pumpkin Seed Parmesan
• ¼ cup chopped fresh cilantro
• Lime or lemon wedges, for serving

Instructions

1. In a medium pot over medium-high heat, add the corn, salt, and enough water to cover. Bring to a boil and reduce the heat to medium. Cook the corn until just barely tender, 5 to 7 minutes. Using tongs, transfer the corn to a clean kitchen towel to dry and cool slightly. (Alternatively, you could grill the corn on a gas-fired grill or barbecue, turning frequently until lightly charred on all sides.)
2. Coat the corn with the spicy mayo, followed by the pumpkin seed parmesan. Place on a serving plate, garnish with the cilantro, and serve with lime wedges.