Grilled Mexican-Style Corn Recipe

By rbotzl01

Forget boiling, butter, and salt. On the streets of Mexico, corn on the cob is flavored with fresh lime juice and a dash of chili powder before it's tossed on the grill.

This is how corn is served on the streets of Mexico, robed in a thin sheen of mayo (instead of butter) and topped with a sprinkling of chili powder and cheese. If you want to cut the calories, lime juice and chili powder alone offer a vast improvement over standard boiled corn — but once you try the full package, you'll have a hard time eating it any other way.

Ingredients

• 4 ears of corn, husked
• 1 teaspoon salt
• 2 tablespoons mayonnaise
• Juice of one lime
• 1/2 tablespoon chili powder
• 1 cup finely grated Parmesan

Details

Cooking time 20mins
Adapted from thedailymeal.com

Preparation

Step 1

Heat a grill until hot. While the grill is warming up, bring a pot of water to a boil. Add the corn and salt.

Boil for 5 to 7 minutes, until the corn is slightly tender, but not cooked all the way through. Drain the corn and transfer to the grill; lightly char the kernels.

Mix the mayonnaise and lime juice. Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.