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    Mexican Grilled Corn - Lightened Up

    3y Saved to BBQ & American
    • Marlene Reynolds

      Grilled Mexican corn- yummy! Rachel had this when she was in Mexico from a street vendor. She said the pepper was much heavier there - the corn was almost solid red. I used mayo instead of the Mexican Creama that the recipe calls for. She said they used mayo in Mexico. That added creaminess of the mayo and the heat from the cayanne was awesome. Make sure you have a cool drink ready! Pattie

    • Amber Duncan

      mexican food for the soul. Elote - Corn, mayo, chili powder. I don'e eat mayo so I use sour cream instead. SUPER good!

    • Diana Holmes

      Mexican Corn :: Easy to Make & Delicious to Eat! Cover corn with paper towel and microwave 3 mins. Melt butter and lime juice together and pour over corn. Sprinkle lightly with chili powder - yum!

    • Toni Michelle Jones

      Mexican Grilled Corn!!! AWWWWW!!! Probably my favorite food! I can't get enough of it! This is the ONLY way to eat corn. Period :-P

    • Brenda Pedersen

      Mexican Grilled Corn and Crema ~ Grill the husked corn, drizzle it with a little crema (you also could use low-fat sour cream), and added a sprinkle of chili powder and a squeeze of lime. The whole process takes about 15 minutes. Recipe @:

    • Dee Dee Bye Crouch

      Mexican Corn :: Easy to Make & Delicious to Eat! I husked the corn and grilled it for 15 mins. I spread sour cream over corn and Sprinkle lightly with chili powder , salt and pepper - yum! Next time I with try the Crema Mexicana

    • Shannon Carpenter Rhoades

      Mexican Grilled Corn, Lightened Up My husband thinks I am soooo weird for eating Mayo and chili powder on my corn...but my brother introduced me to it and I LOVE IT! Don't knock it til ya TRY IT!

    • Larinna Richards

      Mexican Corn- Perfect side dish for our mexican themed wedding food

    • Gerie Cutter

      Mexican Grilled Corn: Ingredients 4 ears of corn on cob. 1 1/2 Tbsp melted butter. 1/3 c. mayonnaise. 1/2 Tbsp chili powder. 1/4 c. grated parmesan cheese (or cojita) 1 lime(cut into wedges) 1 tsp crushed red peppers (powder, optional) salt and pepper Directions Remove husks form corn. Preheat Grill - also works in the oven. Brush corn with butter. Wrap in foil for oven. Or Arrange corn flat on grill with ends away from direct heat and cook, turning often until tender(about 20 minutes). Remove corn and Spread mayonnaise on each ear, then sprinkle with chili powder, red pepper, and parmesan. Serve with lime wedges and salt and pepper. Alsoworks well if after cooking you remove corn from cob - then add all ingredients in bowl - Mexican Corn Salad!

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