Mexican Style Roasted Corn |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Sold at street fairs all over Texas, this tasty Mexican treat is addictive. You'll never have your corn with plain butter again! NOTE: Do not use the standard chili powder (which commonly contains chile, cumin, salt, garlic, sugar, etc). Use mild powdered chiles such as Ancho, New Mexico, Guajillo, etc. Ingredients:
6 ears unshucked sweet corn on the cob |
2 tablespoons mild chili powder (or more to taste) |
1 large lemon, juice of |
2 tablespoons butter |
1 tablespoon lemon pepper (or to taste) |
1/4 cup mayonnaise (or to taste) |
1/2 cup fresh grated parmigiano-reggiano cheese |
salt |
Directions:
1. Roast unshucked ears of corn on med-high grill for 30+ mins (depending on your grill).
2. Shuck the hot ears and cut off kernels into a large bowl.
3. While corn is hot, add chile powder, lemon juice, butter, lemon pepper, mayonnaise, and parmesan cheese.
4. Mix well and salt to taste.
5. Enjoy!
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