No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Mexican Grilled Corn

If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius -- straight from Iowa. Larger cheese counters may carry queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe.

  • prep: 15 mins
    total time: 15 mins
  • servings: 4

advertisement

advertisement

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

  1. Step 1

    Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.

  2. Step 2

    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.

  3. Step 3

    Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.

Source
Everyday Food, July/August 2007

advertisement

advertisement

Reviews (1)

  • cowgirrlup 8 Jul, 2008

    Oh yum! Just like we used to get at the street market !