Mexican Roasted Corn on the Cob (Good for a BBQ)
"I have had this at festivals and sold on the streets, it is SO good!"
photo by Peter J
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
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
- Roast corn on the bbq or in the oven.
- mix together chili powder, salt and pepper.
- (You can boil it too but it's not as good).
- coat in mayonnaise. (roll the corn in it to get an even layer).
- Coat in cheese. (It'll stick to the Mayo).
- sprinkle all over with chili powder mixture.
- sprinkle with lime juice, to taste.
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Reviews
-
Totally delicious! Used Ancho Chili spice in the mayo and my family loved it! Will make again! -
Delicious! Thanks for sharing! -
My, oh, my!!! This was so good. I roasted the corn in the oven and used queso fresco. We loved it. I served it with bbq'd ribs and potato salad. I'll definitely make this again and again. Thanks for sharing. Made for PAC 2011. -
Wow, really good and a little different! I cooked the corn on a BBQ with hood down wrapped in foil with a little butter, but otherwise prepared as suggested using crumbled fresh feta. A really yummy and creamy side-dish!
RECIPE SUBMITTED BY
I'm a 30 year old American living in Finland, married to a Finn.
