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  • Rebekah Paltz

    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!

  • Roz Kravitz

    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 @: http://www.ezrapoundcake.com/archives/3172

  • Rachel Rivera

    Mexican Grilled Corn, I don't usually grill it, when we have it on a weeknight! I just throw it in the pot and boil, but here are some other ways to put condiments on it. You can put sour cream or mayo on it, tajin seasoning which has lime flavor to it. Add queso fresco which is delicious and you can spice it up with almost any hotsauce. Its just like on the movie Nacho Libre and its delicious and traditional Mexican food, we usually cook it with tacos or when we have tostadas.

  • Tami Reich

    Mexican grilled corn summer BBQ

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