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Mexican Corn on the Cob (Elote)

Reviewed: Jun. 17, 2009

I made this last night but I made a couple little changes and it was PERFECT! First, I shucked the corn then buttered it and wrapped in tin foil. Grilled for about 30 minutes, turning every 5 or so. Then, opened the foil and used a spatula to lightly coat with mayo, liberally sprinked with Cotija and then with Mexican Hot Chili Powder. Served right on the same tin foil with a slice of Lime, it was PERFECT! Amazing...

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Melt In Your Mouth Toffee

Reviewed: Dec. 7, 2004

I followed recipe exactly but it seems there is WAY too much butter to mix with the sugars...when I poured it in the pan to cool I had a good 1/4 inch of butter sitting on top...if anyone has success with this can tell me if hey indeed used an entire pound of butter and it worked, please email me.

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