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zaterdag 17 augustus 2013
AppId is over the quota
by Julie Ryan Evans 9 hours ago in Food & Party
I'm not sure how summer zipped past, but with kids heading back to school and Halloween items already in stores, it's beginning to feel like fall is coming fast. That means we have to soak up all the summertime we can, and that means getting in all the grilling we can while we can.
This Mexican cheesy corn recipe is one of my all-time favorite side dishes for barbecues. It goes with everything from burgers to chicken and fish, and it's oh so delish. The following recipe calls for cotija cheese, but you can choose any cheese you like. Grated Parmesan and feta are my personal favorites, and you can give it a kick with some chili powder if you're feeling brave.
Cheesy Mexican Corn
4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated cotija cheese (or cheese of your choice)
4 wedges lime
Chili powder (optional)
Preheat grill to medium-high heat.
Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.
Roll the ears in melted butter, then spread evenly with mayonnaise while corn is still hot.
Squeeze lime juice over the corn and sprinkle with cheese.
Add chili powder to taste.
Image via JC Medina/Flickr
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ABOUT THE AUTHOR Julie Ryan Evans can be found writing from coffee houses wherever she may be. The quality of her days is largely influenced by the seat she nabs and whether a protein plate is available.
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