Rocco DiSpirito’s Mexican Corn With Chili Mayo
- Servings: 4
- Difficulty: Easy
- Cook Time: 1-30 min
Fresh corn on the cob is so good on its own, you really don’t need to do much to it. But if you want to spice up your ears a bit, try my Mexican Corn. It uses cotija cheese, know as the “Parmesan cheese of Mexico.”
It’s a strongly flavored, crumbly cheese that’s used like Parmesan in Italian cooking. If you can’t find it in your supermarket, use Parmesan-Reggiano or feta instead. This recipe makes a delicious addition to quesadillas, tostadas, fajitas, tacos, or burritos. So dig in. Delicious!
Shopping List:
- 4 ears of corn, in their husks
- Butter-flavored cooking spray
- 1/4 cup fat-free mayonnaise
- 1 teaspoons chili-powder
- 1/2 cup (about 2 ounces) cotija cheese, grated
- 2 tablespoons of chopped fresh cilantro
- 1 lime cut into four wedges
Cooking Directions
- Microwave the corn, two ears at a time, for about seven minutes on high, turning once. Peel back the husk and test a kernel for tenderness. Microwave again for another minute if necessary.
- Heat a grill pan over high heat.
- Cut an inch off the top of the cobs. Grab the husk, along with the silk, and peel the husks off the cob like you would peel the skin off a banana. Continue peeling back the husk around the rest of the cob so that you create a handle with the husk.
- Spray the corn with cooking spray and place on the hot grill pan. Grill until the kernels begin to develop grill marks, 2 to 3 minutes. Turn the cobs occasionally.
- Meanwhile, in a small bowl, mix the mayonnaise and chili powder together. Using as pastry brush, brush the mayonnaise mixture onto each cob. Sprinkle the cheese and cilantro over the cobs.
- Serve immediately with lime wedges.
This recipe was styled by chef Karen Pickus for ABC News. Recipe courtesy of Rocco DiSpirito’s Now Eat This! Diet.
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