Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter.
Photography: David E. Steele
Source: Martha Stewart's Cooking School
- Coarse salt
- 4 ears corn, husks removed
- 1/4 cup mayonnaise
- 2 cups freshly grated queso fresco
- Cayenne pepper
- Lime wedges, for serving
Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.
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.