So the weather isn't quite grilling weather. You can always use your grill pan or panini press. I've had different versions of this corn a few times. We call it "elotes locos," which means crazy corn. Usually they're smothered in mayonnaise and ketchup along with parmesan. This version is a little bit lighter.Ingredients:
1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving
To view the rest of this recipe, please visit: http://www.marthastewart.com/331722/mexican-grilled-corn?czone=entertaining/game-day/game-day-tailgating¢er=276962&gallery=275651&slide=260685)
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