by Holly H.
Member since:
September 9, 2010

Mexican Corn on the Cob

September 16, 2010 09:05 AM UTC
views: 0 | 4 people recommend this | comments: 8

 

4 ears of fresh corn, cleaned

2 tbs. Olive Oil Mayo

1 tbs Olive Oil Butter

1 tea. Chili Powder

Fresh Ground Pepper – according to taste

Place the corn in a large stock pot and fill with water, fill until water level is 2 inches above corn. Bring water to a boil and cook until tender (approximately 30 minutes).

While corn is cooking, mix butter, mayo, pepper and chili powder in a small bowl. Set aside.

Preheat outdoor grill to low heat.

Remove corn from water, coat with mayo mixture and place on a grill. Grill for a few minutes on each side or until the corn has nice browning.



Comments: 8

Tiffany v. Sep 16, 2010, 9:15am UTC
A hispanic friend of mine gave me this recipe and it is wonderful!!
Audrey A. Sep 16, 2010, 11:28am UTC
Mexican corn is really good. Instead of using mayo I use butter, since I'm not a fan of mayo.
Diane Huizenga Sep 16, 2010, 12:28pm UTC
That sounds delicious.
Mary McKinney Sep 16, 2010, 1:12pm UTC
That sounds good, but I think I would use butter too instead of mayo
Paula C. Sep 22, 2010, 9:32pm UTC
mmmmmmm
regina guthrey Sep 22, 2010, 9:48pm UTC
sounds good! try microwave corn it is good too
Beth J. Dec 18, 2010, 10:50pm UTC
Thanks for sharing this yummy recipe.

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