Mexican Style (Spicy) Corn on the Cob |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This came from one of my Mexican co-workers who had brought it for a carry in. It is very simple to make. I was a little skeptical about the mayonnaise but when I ate it, I devoured it. Ingredients:
4 ears corn on the cob, husked |
mayonnaise |
shredded parmesan cheese |
cayenne pepper, depends on how hot you like it (to taste) |
1 piece bread (this is for ease of putting mayo on corn) |
Directions:
1. Roast the corn on a charcoal grill just until tender and you have nice grill marks.
2. Liberally spread mayo on piece of bread.
3. Roll hot ears on the bread.
4. Sprinkle parmesan cheese on.
5. Sprinkle cayenne pepper on (to taste).
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