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Categories:Viewed: 70 - Published at: 5 years ago
Ingredients
- 2 corn on the cobs, husks removed
- low fat mayonnaise, enough to cover 2 ears of corn, about 1/4 cup
- 2 tablespoons dark chili powder, or as much as you want to sprinkle on your corn
- 1/4 cup queso fresco or cotija, crumbled
- lime wedges (optional)
Method
- On an outdoor grill or grill pan, heat on medium high heat. Add the corn ears. Rotate until slightly charred on each side--about 5 minutes per side.
- Let the corn ears cool slightly.
- With a pastry brush or spatula, cover the corn with mayonnaise. Then, sprinkle with the chili powder and queso fresco (squeeze lime juice if using). Serve immediately.
