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Put each mini cob on a large square of foil and twist the ends of the foil to secure. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. You can cook Mexican Corn On The Cob using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Mexican Corn On The Cob
- Prepare 3-4 of Boiled corn.
- You need 1/2 cup of Cheese.
- Prepare 1/4 cup of Mayonnaise.
- Prepare 1 tbsp of Paprika powder.
- You need 1 tsp of Salt.
- It’s 2-3 tbsp of Butter.
- It’s 2 tbsp of or more Lemon juice.
Preheat a barbecue for medium-high heat. Remove from barbecue and roll in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
Mexican Corn On The Cob instructions
- Boil the corn with some salt added to it..
- Keep all the other ingredients handy. As soon as it is boiled, remove them from the vessel, apply a layer of butter at first..
- Next is to apply a layer of mayonnaise, followed by cheese..
- You can use any cheese of your choice. I used mozzarella..
- Sprinkle paprika or cayenne and squeeze some fresh lemon juice on top..
- Serve immediately. It tastes heavenly when hot..
How to make Mexican Corn on the Cob: First shuck the corn and place onto a preheated grill. Technically you can cook the corn however you like, but I definitely prefer grilled. You can grill the corn with the husk still on, but I'm a fan of removing the husk and placing the corn directly on the grill. Mexican Corn on the Cob In Mexico, it is a popular treat sold as a street snack by sellers that push wooden carts that park outside government buildings, public schools, states fairs, local beaches, Sports stadiums, town plazas, commercial centers, constructions sites or any other place where people gather. Elote (aka Mexican Street Corn) is a common street food in Mexico, hence the nickname.