Mexican Corn on the Cob
Last night I heard some one say, “too much of a good thing, is a good thing” and that’s exactly how I feel about taking fresh, juicy corn on the cob and spreading salty, creamy, spicy goodness all over it.
Totally simple but totally worthy of a blog post. It’s flavors rival the best cheese popcorn you’ve ever had only fresher and bolder. You have to try it. (watch Tyler Florence rave/drool about this dish here)
1. Place the corn in boiling water for about 10 minutes. Remove from heat.
2. When it’s cool enough to handle spread butter all over the corn and then the mayonnaise (using a basting brush works best).
3. Sprinkle cheese on the corn next then a pinch or two — or three — of cheyenne pepper. (Don’t under estimate the power of cheyenne, I made mine a little TOO spicy)
4. Finish with a squeeze of lime and enjoy!