People don’t often consider corn to be one of the healthiest veggies, but that’s a hurtful stereotype. Corn is full of essential vitamins and fiber, and besides that, it’s just tasty. You know what would make it tastier, though? Some cheese and spice.
Mexican Street Corn
4 ears of corn
1 tbsp. vegetable oil
1 tsp. salt
1/2 cup Parmesan cheese
1/2 cup Cotija cheese
1/2 tsp. pepper
2 tbsp. mayo
Sprinkle of cayenne
Cilantro and lime for garnish
Cut each corn ear in half.
Coat the corn halves with olive oil and sprinkle the salt on them.
Pulse the cheeses in a food processor until it’s nice and crumbly. Mix the cheese with the pepper on a plate and set it aside.
On a skillet or a barbecue, cook the corn on high for 10-12 minutes, flipping every 2-3 minutes.
Take the corn off the heat and give each piece a light brush of mayo.
Roll the corn pieces in the cheese mixture, and if you want some spice, sprinkle them with cayenne.