Mexican Street Corn
Street vendors sell this quick and easy corn in south Texas and across Mexico. My version is prepared indoors, but can easily be made on an outdoor grill. I use Parmesan cheese, but crumbled Cotija cheese or feta cheese can be substituted.
Mexican Street Corn
4 ears corn, husks removed
2 lemons or limes, quartered, plus extra for serving
1/4 cup mayonnaise
1 teaspoon chili powder
1 cup Parmesan cheese, finely grated
1. Place a grill pan on medium-high heat. Arrange corn in the dry, heated grill pan and cook until the bottom is charred. Gradually turn each piece of corn to charred all around each piece, 7-10 minutes.
2. Rub each piece of charred corn with a lemon or lime wedge. Brush with mayonnaise and sprinkle with chili powder.
3. Spread the grated Parmesan cheese in a shallow dish. Roll each piece of coated corn in the Parmesan cheese. Serve with additional lemon or lime wedges to squeeze over the corn.
