Mexican Grilled Corn
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Everyday Food, July/August 2007
- Prep Time 5 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 1/3 cup (about 1 1/2 ounces) grated Parmesan
- 4 ears corn, husks and silk removed, cut in half
- 1 tablespoon butter, room temperature
- Coarse salt and ground pepper
- 2 tablespoons light mayonnaise
- 1/4 teaspoon chili powder, preferably chipotle
- 1 lime, cut into wedges, for serving
Directions
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Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
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Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
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Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.
I made this after I saw it on PBS ! I LOVE IT!
It is supe reasy, and really flavorful!
http://awesomeamy-ablogaboutnothing.blogspot.com/2013/01/MexicanCorn.html
Oh yum! Just like we used to get at the street market !