Prep 10 mins
Cook 0 mins
From Chile Pepper magazine. Using half the recipe, I mixed this with a cooked 16 oz bag of frozen corn for a different twist. I did reduce the lemon juice by half.
- 29.58 ml mayonnaise
- 14.79 ml lemon juice
- 29.58 ml butter, softened
- 4.92 ml chili powder
- 2.46 ml salt
- 2.46 ml garlic powder
- Stir all ingredients together in a small bowl.
- Let sit at room temperature while cooking corn.
- Use a flexible spatula to spread topping on ears of corn.
What a delicious and different way to dress up an ear of corn! I did the same as you and reduced the lemon juice by half. Great spread--thanks for posting!