Mexican Corn On The Cob Recipes

Steps:

• Prepare grill.
• Combine mayo and juice (if using) in a small bowl.
• Combine cheese and seasonings in another small bowl.
• Place corn on grill rack that has been sprayed with cooking spray.
• Grill corn 12 minutes or until tender, turning frequently.
• Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.
• Serve immediately.

Steps:

• Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Steps:

• Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
• Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

Steps:

• In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
• Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
• Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

Steps:

• Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
• Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

Steps:

• Preheat an outdoor grill for 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. Sprinkle with cotija cheese and serve with a lime wedge.

Steps:

• Cook corn by grilling, steaming or by baking.
• While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
• Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.

Steps:

• Set oven to 350°F.
• Take the corn and pull the husks back being careful not to remove them.
• Under cold running water take off the fibers from the corn and rinse the husks and cob well.
• If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
• Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
• Wrap each corn in foil and place in the middle of your oven, directly on the rack.
• After 30 minutes the corn should be roasted and done. let cool.
• Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.

Steps:

• Bring water to a boil.
• Remove husks and corn silk from corn cobs. Place the corn in the boiling water, cover, and boil until it is just hot, 10 minutes or less.
• While corn is boiling mix together olive oil, chili powder, salt and pepper.
• Remove corn from steamer, brush with oil mixture and serve hot.

Steps:

• Roast the corn on a charcoal grill just until tender and you have nice grill marks.
• Liberally spread mayo on piece of bread.
• Roll hot ears on the bread.
• Sprinkle parmesan cheese on.
• Sprinkle cayenne pepper on (to taste).

Steps:

• Sprinkle cheese onto large plate.
• Spread corn with mayo; roll in cheese until evenly coated.
• Sprinkle with chili powder.