These Roasted Mexican Street Carrots are just like everyone’s favorite street corn with cotija cheese, cilantro, and a creamy roasted garlic-lime dressing. Make for a quick and easy holiday side. Goes great with turkey, beef tenderloin, or ham.
To make roasted garlic, heat oven to 400°F. Slice off the top 1/4 of a head of garlic with a serrated knife to expose some of the cloves. Place in a piece of foil large enough to cover and drizzle with olive oil and season with salt and pepper. Wrap tightly with the foil and place in an oven-safe pan. Roast until cloves are soft, about 30 minutes. Remove, let cool, then peel off the papery skin. Roasted garlic will keep for 1 week in the fridge.