Mexican Grilled Corn
Sue Byrom
ingredients
- 1 1/2 oz. (1/3 cup) grated Queso Fresco, Cotija or Parmesan cheese
- 4 ears corn, husked, cut in half
- 1 T. butter, room temperature
- Coarse salt and group pepper
- 2 T. light mayonnaise
- 1/4 t. chipotle chili powder
- 1 limes, cut into wedges, for serving
directions
- 1
Heat grill to high. Place cheese on plate or bowl and set aside. Brush corn with butter and season. Grill, turning every 2-3 minutes, until tender and slightly charred, 10-12 minutes; let cool 2-3 minutes.
- 2
Brush corn with mayonnaise and roll in cheese to coat. Sprinkle with chili powder, serve with lime wedges.
Source: Sue Byrom
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