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Mexican Grilled Corn

September 3, 2013

Mexican Grilled Corn

This is our new favorite recipe for corn on the cob. (It used to be this.) It comes from The Grilling Book, which is one of my favorite cookbooks. (It would make a great holiday gift!) It’s a very simple recipe, yet packed with lots of different flavors. Hurry and make this before corn on the cob season is over!

Ingredients:

corn on the cob, completely husked

mayonnaise

cayenne pepper

chili powder

cheese, crumbled or shredded (parmesan, queso fresco, ricotta)

lime wedges

Grill corn over hight heat about 10 minutes–2-3 minutes per side. Remove from the grill and immediately brush mayonnaise all over the hot corn. Lightly sprinkle with cayenne pepper and chili powder (a little can go a long way). Roll the corn in cheese (or sprinkle generously) and finish with a squeeze of fresh lime juice. Don’t skip the lime juice, it’s my favorite ingredient.

*Corn on the cob dishes are from Crate & Barrel

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