I've had a lot of new life experiences the past year. We lost my dear grandfather, I got married, and I can now (finally!) announce that I am pregnant. It has been quite the experience. The hardest thing has been the evening nausea and the never-ending quest for ice cream and pickles. (OK, I thought the latter was an urban myth.) So, no surprise that I've been slacking on my blog, as the last thing I've felt like doing is eating, let alone cooking. Hubby has been a good sport, frequenting whatever local restaurant I'm craving and standing in lines to get exactly what my heart desires. And I'm sure that he's glad the nausea is passing so things can get back to normal!
Tonight I tried my hand at a Mexican style corn on the cob. I've never had this in Mexico, but the local (and seemingly authentic taco truck) made a delicious version, which inspired tonight's post. This was the perfect accompaniment, especially since I still don't have a lot of energy to prepare my typical fancy dinner. So, without further ado...
Ingredients
4 ears of corn, shucked
1/4 cup melted butter (I probably used 2 Tbsp, max)
1/4 cup mayo (I used light mayo and it was awesome)
1/2 cup grated cotija cheese
Cayenne pepper, to taste
4 wedges lime
Directions
- Preheat an outdoor grill for medium-high heat.
- Grill corn
until hot and lightly charred all over, 7 to 10 minutes, depending on
the temperature of the grill. Roll the ears in melted butter (or brush butter on corn), then
spread evenly with mayonnaise. Sprinkle with cotija cheese and cayenne pepper and serve
with a lime wedge.
- Note: I soaked wooden spears in water for a few hours and poked them into the corn before grilling. They made it a lot easier to manipulate (and eat!!!) the corn.
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