June 24, 2011
Grilled Mexican Corn
Who doesn’t love fresh corn on the grill with the smoky taste of a toasted husk? This recipe brings the tangy combo of lime and queso blanco cheese.
Yield: Serves 4
- Place the corn cobs on a medium-hot barbecue grill, rotating them often until they are nice and uniformly charred and fully cooked. It should take about 10 minutes.
- Mix together mayonnaise and lime juice.
- In a separate small bowl, mix together chili powder, salt and pepper.
- To serve, have guests grab a cob, spoon some of the lime mayo on top, sprinkle with a few pinches of chili salt and cheese, then munch away.