Mexican Street Corn (Elote) is fresh corn on the cob smothered with a creamy sauce and sprinkled with Mexican cheese, chili powder and cilantro. It's quick and easy to make, and it makes an excellent side dish for a fun summer meal.
Bake 4 unhusked ears of corn directly on the oven rack at 350F for 40-45 minutes.
Stir together mayo, sour cream and garlic powder. Brush ears of corn with mayo mixture.
Spoon cheese on ears of corn. Sprinkle with paprika. Top with lime juice and cilantro, if desired.