Due to the abundance of inexpensive sweet corn at the grocery store, my family has been eating it constantly. Don’t get me wrong, I love corn on the cob with lots of butter and salt but lately my taste buds have been craving something a little different. So, I decided to try a new and interesting recipe.
I once heard about Mexican Street Corn, corn on the cob brushed with mayo and sprinkled with freshly grated Parmesan cheese and ground chili powder. Rumor has it this type of corn is served by street vendors in Mexico. Although, in all of my trips there I haven’t been lucky enough to come across this treat.
Mexican Street Corn
5 ears of corn, husks removed
1 cup mayonnaise
1 cup freshly grated Parmesan
Chili powder to taste
Cooking Spray, such as PAM
Tin foil
Tear off 4 individual pieces of tin foil, large enough to wrap one ear of corn. Spray one side with cooking spray, to prevent the cheese from sticking, and set aside.
Lightly brush the corn with the mayonnaise. Sprinkle with Parmesan cheese and chili powder and wrap in the prepared foil. Grill on a medium high grill, turning occasionally, for about 15 minutes or until corn is tender and slightly browned.
Enjoy the last couple weeks of summer!
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