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Mexican Grilled Corn   
Makes 4 to 8 servings

4 tablespoons mayonnaise
teaspoon chili powder
4 ears corn, husked
4 tablespoons finely shredded Cotija Cheese
Olive oil
1 lime, quartered

Preheat grill to medium-high.
Combine mayonnaise, and chili powder in a small bowl.
Rub each ear with a little olive oil.
Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total.
The "PokeTest" helps here. It should feel firm but with a little give, with firm pressure.
Spread each ear with 1 tablespoon of the sauce and sprinkle with1 tablespoon
of the Cotija Cheese.

Serve with the lime wedges


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