Mexican Corn on the Cob
6-8 cups salted boiling water
1 bottle Mexican beer
8 ears of corn, removed from their husks
½ stick of butter
Salt
Cayenne pepper (or chili powder for less spice)
½ cup mayo
½ cup Parmesan or queso fresco cheese
Pour the beer into the boiling water. Add corn. Boil for 5 minutes. Remove. Once cooled enough to handle, rub with the butter and sprinkle with salt and cayenne or chili powder seasoning.
Cook on a heated grill for about 5 minutes, rotating often. If making pasta salad recipe, reserve two ears. Brush remaining ears with mayo and sprinkle with cheese.
Serves six.
Cooks note: Mix things up by adding some lime and spices to the mayo or changing spices on the corn.
Jamie Andrade
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