Originally published on May 21, 2014
I’ve been waiting all spring to try out this recipe! When I heard that there was a Mexican street food that included corn on the cob, slathered in mayonnaise and then covered in cheese – I mean, come on. How could I contain my excitement? So the minute my store had fresh ears of corn piled high in that massive cardboard box, I loaded up a couple of bags, knowing exactly what I was going to do with them. Of course, I had to change it up a bit, but I promise it was only because of logistical issues. My store doesn’t carry queso fresco cheese, so I had to substitute Parmesan. And because my little ones were eating it, I sprinkled it with paprika instead of cayenne. It was super good with the substitutions, and I’d bet it’s just as good with the traditional ingredients. I do find that grilling corn isn’t really worth all the trouble. It actually takes longer than boiling it, and it’s difficult to cook it through without burning it. I will be making this corn recipe again, but next time I think I’ll just boil it instead.
Ingredients:
4 ears of corn on the cob
1/2 cup mayonnaise
Juice of 1/2 lime
1/4 cup cilantro, chopped
1 cup Parmesan cheese
2 tablespoons paprika, divided
Salt
Pepper
Lime wedges, for garnish (optional)
Directions:
1.) In a small bowl combine the mayonnaise, lime juice, cilantro, and a touch of salt and pepper. Lay the Parmesan cheese
2.) Husk the corn, removing as much of the silk as possible. Preheat an outdoor grill to medium heat and arrange the corn directly over the flame. Cook for a few minutes before turning and cooking on the other side.
3.) Remove the corn from the grill and, while it’s still hot, brush each ear with the mayonnaise mixture. Repeat with the remaining ears of corn. One by one, lay the ears of corn down in the cheese and roll it around so that the entire ear of corn is covered. Sprinkle a bit of paprika over top each one and garnish with lime wedges, if desired.
4.) Serve and enjoy!