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Mexican Roasted Corn on the Cob (Good for a BBQ)

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“I have had this at festivals and sold on the streets, it is SO good!”
READY IN:
15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 4 ear fresh corn on the cob
  • 59.16 ml mayonnaise (not miracle whip or other sweet mayonnaise)
  • 118.29 ml mexican queso fresco, crumbled (may substitute with monterrey jack, grated, feta, or mix of both)
  • 9.85 ml chili powder
  • 29.58 ml 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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