Mexican Cheesy Corn

Mexican Cheesy Corn


 Makes 4 servings (easily double, triples or converts to singles!)



4 ears of corn
Mayonnaise (enough to spread over each corn on the cob)

Cotija Powder Cheese (I got mine at walmart)


 



What to do:


Boil your corn on the cob, or grill it. However you'd like to cook your corn.


If boiling (like I did), pull off and discard the husk and silk from each ear of corn.




 Boil Corn for about 12 minutes in a large pot of water. When done, you will be able to pierce the kernels easily with a fork.



Once cooked, (if boiled, make sure to wipe all water from corn)..




spread about 1/2 of a tablespoon of mayonnaise over the corn on the cob. I do a light layer, but you could do more if you really really wanted to.




Once corn is covered in a spread of mayonnaise, sprinkle the Cotija Powder Cheese over the corn, rolling it and pressing it down some until the entire corn is covered in Cotija Powder Cheese .




 

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