Comments on: Mexican Roasted Corn

By: LAKITA

LAKITA — Fri, 19 Feb 2010 15:33:03 +0000

Gday! Wonderful thought, but will this genuinely operate?

By: emy

emy — Thu, 22 Oct 2009 23:26:37 +0000

the mayo is there to hold the cheese nothing more

to build the ‘mexican corn’:
1 add butter to the corn
2 add mayonase (not miricle whip or any of that sweet stuff)
3 add hard grated cheese http://www.gourmetsleuth.com/mexicancheeses.htm
4 add powdered McCormick Hot Mexican-Style Chili Powder
5 add a bit of salt
6 add a little bit of lemon juice

enjoy

By: lil sprinkles

lil sprinkles — Mon, 01 Sep 2008 21:41:59 +0000

So yummy. Made it today with our hot dogs and I was in LOVE. I love corn but never thought about adding Parm to it (and I LOVE parm!) I also LOVE LOVE Mexican corn! I will chase down a cart just to get me some of that Mexican corn!

By: mccrum

mccrum — Fri, 29 Aug 2008 01:21:49 +0000

This is super simple and super clean, especially for those like me who have to use the broiler for such things.

If you don’t care about a little extra silk in your corn and if you really want to get great corn flava:

1 – shuck it until you only have one or two layers of husk left
2 – pull as much silk as you can
3 – Drop is on the grill (or broiler), turning every 5 minutes or so.

Don’t soak it or you’ll steam your corn instead of caramelizing the sugars.