Mexican Street Corn

By Lauren Gordon

Mexican Street Corn

2 (1 ratings)
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A nice variation on the American way, this works great with later-harvest corn and is a hit with kids.

servings
8

Ingredients

  • 8 ears corn, shucked but with stalks
  • 1 cup mayonnaise
  • 1 cup parmesan cheese

Directions

  1. Roast the corn over an open fire or burner until charred and tender. Coat with a light brush of mayonnaise, dust with Parmesan, and enjoy.
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