The Recipe
Mexican Grilled Corn
COOK TIME : a few secondsPREP TIME : 15 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius -- straight from Iowa. Larger cheese counters may carry queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Pa
INGREDIENTS
- 1 tablespoon butter, room temperature
- 1/3 cup (about 1 1/2 ounces) grated Parmesan
- 4 ears corn, husks and silk removed, cut in half
- Coarse salt and ground pepper
- 2 tablespoons light mayonnaise
- 1/4 teaspoon chili powder, preferably chipotle
- 1 lime, cut into wedges, for serving
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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