Mexican Roasted Corn on the Cob (Good for a BBQ)

pavut's Note:

I have had this at festivals and sold on the streets, it is SO good!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 4 ears fresh corn on the cob
• 4 tablespoons mayonnaise (not miracle whip or other sweet mayonnaise)
• 1/2 cup mexican queso fresco, crumbled (may substitute with monterrey jack, grated, feta, or mix of both)
• 2 teaspoons chili powder
• 2 tablespoons lime juice
• salt & pepper

Directions:

1. Roast corn on the bbq or in the oven.
2. mix together chili powder, salt and pepper.
3. (You can boil it too but it's not as good).
4. coat in mayonnaise. (roll the corn in it to get an even layer).
5. Coat in cheese. (It'll stick to the Mayo).
6. sprinkle all over with chili powder mixture.
7. sprinkle with lime juice, to taste.

Reviews

[Mommaof2Beauties]

Delicious! Thanks for sharing!

[CJAY]

My, oh, my!!! This was so good. I roasted the corn in the oven and used queso fresco. We loved it. I served it with bbq'd ribs and potato salad. I'll definitely make this again and again. Thanks for sharing. Made for PAC 2011.

[Peter J]

Wow, really good and a little different! I cooked the corn on a BBQ with hood down wrapped in foil with a little butter, but otherwise prepared as suggested using crumbled fresh feta. A really yummy and creamy side-dish!