Prep 5 mins
Cook 10 mins
Got this yesterday from a street vender who doing a booming business selling nothing but this delicious corn.
- 4 ears corn
- 2 tablespoons butter
- 4 tablespoons mayonnaise
- 4 lime wedges
- 1⁄2 cup Cotija cheese, crumbled
- Cook corn by grilling, steaming or by baking.
- While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
- Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.
I served this at a corn roast and it was a hit!!! Nice and spicy. I did not use mayonnaise as the recipe called for, as one of our guests has a terrible egg allergy, and the mayo I had had eggs in it. I mixed the ingredients in with melted butter and poured it a big jug so people could just dip there corn in it.
Yummy corn. Loved the lime on this in particular. I let everyone add the cayenne at the table since some people didn't want the corn to be too spicy - I added a lot on mine. lol. Thanks Deb for sharing this nice keeper. Made for Everyday is a Holiday Tag.
This was really very good! The cotija cheese added a dimension to the corn flavor which made it taste both very Mexican and a little more like corn masa. he mayo sounded weird but it was fine and the pepper added a little bite. The lime I didn't notice so much but I am used to lime flavors in Latin cooking, especially on tacos. The recipe makes this corn perfect as a Mexican side which choices can be very limited. Thanks for sharing-