Mexican Roasted Corn on the Cob (Good for a BBQ) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have had this at festivals and sold on the streets, it is SO good! Ingredients:
4 ears fresh corn on the cob |
4 tablespoons mayonnaise (not miracle whip or other sweet mayonnaise) |
1/2 cup mexican queso fresco, crumbled (may substitute with monterrey jack, grated, feta, or mix of both) |
2 teaspoons chili powder |
2 tablespoons lime juice |
salt & pepper |
Directions:
1. Roast corn on the bbq or in the oven.
2. mix together chili powder, salt and pepper.
3. (You can boil it too but it's not as good).
4. coat in mayonnaise. (roll the corn in it to get an even layer).
5. Coat in cheese. (It'll stick to the Mayo).
6. sprinkle all over with chili powder mixture.
7. sprinkle with lime juice, to taste.
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