Saturday, September 3, 2011

Mexican Corn on the Cob
















You can find this at summer fairs and carnivals and it sure is tasty! It goes great with barbecues.
Mexican Corn on the Cob
  • 4 ears of shucked corn
  • 1/4 cup melted butter
  • 2 Tbsp lime juice
  • 1/4 tsp salt
  • Chili powder
  • 1 cup grated Parmesan Cheese
You can boil or grill. Melt butter. Add lime juice and salt. Baste corn with lime/butter baste. Sprinkle with chili powder and place on the grill for 7-10 minutes. Roll in Parmesan cheese and serve. For boiled corn, baste corn after it has been boiled. Sprinkle with chili powder and roll in cheese.


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