Friday, June 11, 2010

Mexican Street Corn

True summer corn is not ready yet but keep this gem on your fridge because when fresh farmer's corn is abundant, this is a fun way to doctor up plain corn. It's Olivia's number one request all summer long and living in Ohio, my kids have been gnawing on corn cobs since they were babies so corn is big in our house. I have seen corn-on-the-cob cooked in a myriad of ways and I'm always amazed to learn of various time-honered family techniques. Choose whatever cooking method suits you. I will not judge.

Mexican Street Corn

sweet corn, - as many as you like but the recipe covers about 4 cobs well.

1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Freshly ground black pepper
1 lime, quartered
Optional - finely grated Parmesan cheese/queso cotija, shredded/or crumbled feta

Cook corn however you see fit. Boil, grill, whatever. Mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn and fell free to sprinkle with cheese of choice. Serve warm and drippy with plenty of napkins.

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