We had the best corn on the cob at Two Steps Restaurant in San Antonio (pictured above) It isn’t exactly low calorie but it is so good. Our kids have been begging their Dad to try and duplicate it at home. They know who to ask, I have no cooking skills.
We are giving it a whirl for a Memorial Day side dish. It might not be the exact version but it will be hard to make it taste bad with all of these ingredients.
Here is what we are using and we will probably triple the recipe:
4 ears of corn with husks removed but remaining on the end for grilling purposes(the kids like it as a handle!)
2 tablespoons of olive oil
1 tsp of chili powder
1/2 cup of mayonnaise
1 tsp garlic salt
Freshly ground pepper and salt to taste
Queso Fresco (white mexican cheese)
Rub corn with oil and place on the grill. Turn so all sides will be charred which will take about 6 to 10 minutes depending on the heat of the grill.
Meanwhile, mix together mayonnaise,chili powder, garlic salt, and pepper. Remove corn from grill and brush with the mayonnaise mixture. Sprinkle with desired amount of queso fresco cheese. Serve with lime wedges to squeeze over corn. Douse with a little more chili powder if desired!