Mexican Street Corn is either grilled or boiled to ones preference by rubbing butter, salt and pepper. The toppings are added once the corn is ready.
The corn is delicious and is hard to resist for all age groups.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 4
Fresh corn ears: 4
Butter : 2 tablespoons
Salt to taste
Pepper : a pinch per ear
Mayonnaise: 1/2 cup
Queso Fresco Crumbled or grated Parmesan cheese: 1 1/2 cups
Cilantro/coriander leaves: 1/2 cup minced
Red chili powder: 4 teaspoons
Lime or Lemon : 1
Take the corn ears out of the husks, brush them with butter. Sprinkle a little bit of salt and pepper. Grill on stove top or an outside grill until all sides are light brown. This should take about 18-20 minutes.
Brush mayonnaise, sprinkle cheese, cilantro and red chili powder. Serve hot with lemon wedges.
Sending this recipe to blogging marathon #62 week 2, day 3.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62