Mexican Corn Spread
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.
INGREDIENTS
Nutrition- 2tablespoons mayonnaise
- 1tablespoon lemon juice
- 2
- 1teaspoon chili powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon garlic powder
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DIRECTIONS
- 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.
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