Thursday, January 17, 2013

Mexican Grilled Corn

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.

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

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