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Mexican Grilled Corn

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.

Everyday Food, July/August 2007 http://www.marthastewart.com/331722/mexican-grilled-corn
3.4
Rated
68100(21)21
  • Prep Time 5 minutes
  • Total Time 15 minutes
  • Yield Serves 4

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. Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
  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. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.

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