Friday, April 22, 2016

South of the Boarder Smothered Corn on the Cob

I can't even!  This is absolutely the tasty thing ever, and here's the
recipe just in time for your Cinco de Mayo celebrations 
and backyard picnics and cookouts. 

What you need:
cooked corn on the cob, set to room temperature (make in advance, chill)
Hellman's mayonnaise 
chipotle chili powder (sub chili powder, if you want flavor but no heat)
queso fresco (a chunk that can crumble)

On a prep surface, crumble queso fresco.

Mix the mayonnaise with the chipotle chili powder (make it
as spicy as you want.  I did 1/4 cup mayonnaise to 1 & 1/2 tsp powder)

Spread the mayonnaise onto the cooled corn (1-2 Tablespoons),
covering the surface.  Then roll in the crumbled cheese. 

Messy, but worth it. 

Seriously, this is ridiculous!  The sweet of the corn balances so 
nicely with the tang and spice of the chipotle mayonnaise and
the crumble cheese coating brings it all together!


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