Friday, July 10, 2009

Mexican Grilled Corn

Although the ingredients sound a bit strange, this was the best corn I've ever eaten.

chili powder
olive oil

1. Peel the corn husks back, but don't tear off. Tie them with string or floss so they become the corn's handle once cooked.
2. spread mayonnaise on corn, then sprinkle on chili powder.
3. Place on grill, turning every 2-3 minutes and brushing a little oil on each of the four sides to prevent sticking.
4. Remove when nicely blackened (not burnt) and squeeze lime juice on, or run a lime wedge across it to taste.
5. Get ready to be amazed!

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