The Ultimate Corn on the Cob

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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

 

1 lime

 

Queso Fresco (white mexican cheese)

 

Directions 

 

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!

 

Enjoy.

 

 

 

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Comments

  1. Stephanie Johnson says:

    We made a similar version yesterday and it was very tasty. Enjoy!!

  2. Chantal says:

    We’re making this too now! Thank you for the recipe Laura!

    • Oh so glad you are trying it! I had to change it to queso fresco cheese instead of oaxaca because it crumbled more! We had both kinds and they both tasted good but the queso fresco was much better! We also used chipotle chili powder because that’s all we had and it gave it an extra kick! I guess we should actually try out the recipe before posting it!

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