Lunch: Mexican Grilled Corn
Recipe by The Good Housekeeping Test Kitchen Give grilled corn the star treatment with Mexican-inspired toppings.
Ingredients
6 ears corn on the cob, husks pulled back and tied with butcher's twine, silk removed
1/4 c. mayonnaise
1 tbsp. fresh lime juice
1/2 tsp. chili powder
1/2 tsp. smoked paprika
3/4 c. crumbled Cotija or finely grated Parmesan
Instructions
Heat grill to medium. Rinse husks of corn in cold water until thoroughly wet. Grill corn 10 minutes or until slightly charred, turning occasionally. Transfer to cutting board; let cool slightly.
While corn cooks, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and 1 ⁄4 teaspoon salt. Brush all over cooked corn.
Place cheese in shallow dish. Roll corn in cheese, pressing to adhere.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
