Mexican Style Corn
In Santa Maria, California, you'll find street vendors who, much like ice cream trucks, move along the sidewalks with a container filled with hot corn on the cob, priced at just a dollar per ear. They insert a wooden skewer into one end to make it easy for you to hold the corn. We often have a strong desire for this treat, and it has now become a customary addition to our Saturday barbecue evenings. Why not give it a shot? You might be pleasantly surprised!
Ingredients
- 4 ears corn on the cob, husks and silk removed
- ¼ cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided
- ¼ cup margarine in a squeezable container, or to taste - divided
- ¼ cup grated Parmesan cheese, or to taste - divided
- 1 teaspoon chili powder, or to taste - divided
Instructions
- Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
- Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.
Nutrition
Calories: 300kcalCarbohydrates: 18gProtein: 5gFat: 25gSaturated Fat: 5gCholesterol: 10mgSodium: 306mgPotassium: 269mgFiber: 3gSugar: 3gVitamin C: 7mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!