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-
Delish! A nice way to end the summer. I did bring the butter to room temperature and then mixed it with the mayonnaise for easy spreading. I do normally eat my corn straight up so this is a once a year treat! Cilantro would have bean a nice tasty refreshing touch. Loved the lime. Thanks!
A nice easy recipe...a good change of pace...
Great side served alongside some black bean, spinach, feta tacos. I just love dressing up corn in new ways and this did not dissapoint. Next time I will halve the mayo as it was a bit too much of a dominate taste for me and I would have liked the lime and chili to shine through a bit more.
Our neighbor and close friend of ours who is Mexican had told us about the way they eat corn and this was a great similar recipe to try it out. He uses sour cream rather than mayo, so we tried it both ways. Both are really good and have a nice kick to them. Served with quesadillas. Thanks for sharing the recipe.
Love it!! We make our corn this way, often-- goes great with beef or chicken barbcacoa and carne asada etc. Sometimes I cheat and use frozen kernels or niblets canned sweet corn instead of corn on the cob--easy just stir in the remaining ingredients while warm and voila! Parmesan works great if you don't have access to the Mexican cheese. Thnx for sharing this keeper. :) Becky
What a wonderful change from the usual buttered corn -- it took me a few trips to different grocery stores to find the Cojita cheese, but it was worth the effort. It tastes a little like parmesan, only creamier and not as sharp. I found that brushing the mayonnaise on the corn really helped the cheese to stay on the cob and not fall off. I would never have thought of making corn on the cob this way. It was really delicious and went so well with Recipe #434110 that I served as well. I always love finding different ways to serve food, especially when they taste as good as this corn did!