Mexican corn, yum.....I just came up with a cool idea for this Saturday's bbq! :)
Roasted Corn with Queso, Cilantro and Chile (Mexican Street Corn) (adapted from Saveur) 4 large ears corn butter sea or kosher salt and freshly ground black pepper, to taste 1/2 cup mayonnaise 1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated 4 tablespoons fresh cilantro, minced 4 teaspoons chile powder 1 lime, cut into four wedges
CROCK POT CORN on the COB: 6 ears Corn(shucked, rinsed & in half), 4Tbsp melted Butter, 1Tbsp minced Garlic, 1 tsp Italian Season-or substitute of choice. Mix last three ingredients in a bowl. Place corn on foil. Drizzle w/mixture. Finish wrapping in foil. Place in slow cooker 4 hours on low or 2 hours on high.
Okay - corn is not baked, no even a dessert, but it's SWEET!! Corn with Cilantro Lime Butter & Feta Cheese. Cilantro Lime Butter…. 2 T butter, 1 T. chopped cilantro, the juice, zest of half a lime, S & P to taste. Brush the butter mixture onto husked corn. Sprinkle with generous amounts of feta cheese, and serve with lime wedges. Enjoy!