Mexican Street Corn

You are in for a treat if you've never fixed this. Common in Mexican communities, street vendors often sell corn on the cob, and it's quite different from the version usually encountered with just butter and some salt on it.

So as the grilling season commences, do think about adding this to your repertoire.

INGREDIENTS:

• Several ears of corn (4)

1/2 c mayonnaise

• 1 tsp chipotle or other chile powder (mild or hot)
• 1/4 c shredded cheese such as cotija or queso fresco
• Salt and pepper
• lime wedges
• cilantro

INSTRUCTIONS:

1. Pull back the corn husk or remove whichever you prefer.
2. Place ears of corn on the grill and grill until at least parts of the corn are charred. Turn frequently. 
3. In a small bowl, add the chile powder, mayo, cheese and salt and pepper and combine. 
4. When the corn is done, using a pastry brush, brush the mayo "sauce" over the corn. 
5. Serve with lime wedges and sprinkle with cilantro if desired. 

SERVES: 4

NOTES: This is a basic recipe and you can vary the type of cheese you use. Some prefer to cook the mayo sauce on the cob. You can also cut off the corn from the cob, after grilling,  and add just enough of the mayo mixture as needed to coat the kernels. Serve normally in a bowl as a side dish.

SOURCE: Sherry Peyton