In light of Cinco de Mayo, I (obviously) went to Pinches Tacos to celebrate and enjoyed ANOTHER summer favorite: mexican corn. While theirs is my favorite I have created a recipe that holds a candle to the Pinches version.
Serves 4.
4 ears of corn, husked
2 tablespoons of butter
3 tablespoons of mayonnaise
4 lime wedges
1/2 cup of cotija cheese (parm. works too, just not as authentic), crumbled
Cayenne to taste
3 tablespoons of mayonnaise
4 lime wedges
1/2 cup of cotija cheese (parm. works too, just not as authentic), crumbled
Cayenne to taste
BBQ corn for 12 minutes, or until grill marks show
After taking corn out of oven, let it cool for 3 minutes
While warm, spread 1/2 tablespoon of butter and mayonnaise all over the cob.
Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and top it off with the lime.
After taking corn out of oven, let it cool for 3 minutes
While warm, spread 1/2 tablespoon of butter and mayonnaise all over the cob.
Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and top it off with the lime.
Makes 4 servings.
