Tim McGraw once said, “I Guess that’s just the cowboy in me.” Well, I once said, “I guess that’s just the fat kid in me.” If you have ever had Mexican style corn on the cob you will know what I am talking about.
A few years ago I was at a carnival when one of my friends was getting some fresh corn on the cob. I love me some corn and had to get a couple (okay a few) ears of corn. I noticed they had all these different condiments that you could put on your corn and I thought, “Who left all this stuff sitting here?”
Turns out corn has moved past just the old butter, salt and pepper days. Now don’t be disgusted, but have you ever tried putting mayonnaise on your corn? Heaven! A true fat kids dream. Now get ready for the Mexican style corn on the cob: mayonnaise, chili powder, parmesan cheese and cilantro.
I can eat an entire bag of corn when it’s prepared like this, which is great for my health, but who cares. It’s summer! Try this Mexican style corn on the cob this weekend. You won’t regret it and you might even get hooked.
- 4 ears corn
- ½ cup mayonnaise
- ¼ cup freshly chopped cilantro
- 1 cup freshly grated Parmesan
- Red chili powder, to taste
- Remove the husks of the corn leaving the core attached. Boil the corn on stove until bright yellow.
- Remove corn from water and let cool slightly.
- Cover corn with mayonnaise. Sprinkle with Parmesan and chili powder.
- Top with cilantro.
