Mexican Corn on the Cob (Elote)
I love this recipe because I modified the following based on another recipe online:
- Mixed in one bowl, 3 tbsp of mayonnaise and 2 tsp of lime juice to it.
- Mixed in another bowl, 2 tbsp grated parmesan cheese, 1/2 tsp chili powder, 1/4 tsp ground red pepper, 1/4 tsp ground cumin and 1/8 tsp salt
After grilling the 4 corns (shucked) until tender 10-15 minutes, I glazed the corn with the mayonnaise mixture, then sprinked the spices onto them.
I recommend serving this meal with Black Bean Burritos.
470 users found this review helpful
Sep. 9, 2007