Mexican Corn ~ Cinco de Mayo 2K11: Part Dos

You had me at “chili powder and mayo.”

Claire has been talking up this recipe for some time now, and I have to say that Dr. Rhodes definitely earned her 9th degree or whatever with this suggestion.

We made this last night in honor of MexiMix 2K11, and even though we charred the corn a touch more than we might have desired, The Chef and Joe and I all got down on this in a very serious way. The richness of the cheese + the heat from the cayenne made this flat-out delectable. Muy Bueno.

4 ears fresh corn, shucked
mayo
chili powder
cayenne pepper
salt
parmesan cheese

  1. Rub corn with a little bit of olive oil and wrap in foil.
  2. Grill for 20 minutes or until tender. (You can also roast it as in yesterday’s recipe.)
  3. Remove from foil and slather with mayo (sexy, no?) while still warm.
  4. Sprinkle with chili powder, cayenne, salt and cheese to taste. Chow.

I went typically crazy with the cayenne last night, but I think that actually works to this recipe’s advantage, so don’t be skeered to get En Fuego.

I know. Overkill with the quasi-correct Spanish. Noted.

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1 Comment

Filed under Mexican food, Side dishes, Special Occasion, Veggies

One response to “Mexican Corn ~ Cinco de Mayo 2K11: Part Dos

  1. Tanya

    Seriously mayo and spice is the best thing EVER! I suggest squeezing a bit of lime as well. I can’t wait to live in a city where I can own a grill.

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