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Mexican Corn

Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter.

Mexican Corn

Photography: David E. Steele

Source: Martha Stewart's Cooking School

Ingredients

  • Coarse salt
  • 4 ears corn, husks removed
  • 1/4 cup mayonnaise
  • 2 cups freshly grated queso fresco
  • Cayenne pepper
  • Lime wedges, for serving

Directions

  1. Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.

  2. Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

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