Wednesday, July 10, 2013

Mexican Street Corn

Here's a seemingly strange, but surprisingly delicious recipe Michael has been asking to try for some time now.  After some of his Hispanic students told him how they make grilled corn then cover it in mayonnaise and chili powder, he was intrigued and excited to try it.  Now that corn is finally in season, we decided to be adventurous and give it a shot.  Here's how Mama makes it:

Mexican Street Corn

- 4 ears corn, husked
- 3 T. light mayonnaise
- 3 T. nonfat yogurt
- 2 t. chili powder
- 1/4 t. cayenne pepper
- 3/4 c. grated parmesan cheese
- 1 lime, quartered


1.  Preheat grill to medium-high heat.  In a small bowl, combine mayo, yogurt, chili powder, and cayenne.

2.  Grill corn, turning occasionally, until slightly charred and tender, about 8-12 minutes.  Grate the parmesan and quarter the lime.

apparently there was an incident and we lost one...

3.  Spread with sauce and sprinkle with parmesan.  Serve with lime wedge.

Peanut didn't get to try this one - it was a little spicy and hard for her to eat.  She had pasta instead... and later, a bath.

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