Mexican Style Corn

On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 300 Calories

Ingredients

• 4 ears corn on the cob, husks and silk removed
• ¼ cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided
• ¼ cup margarine in a squeezable container, or to taste - divided
• ¼ cup grated Parmesan cheese, or to taste - divided
• 1 teaspoon chili powder, or to taste - divided

Recipe Instructions

Step 1

Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.

Step 2

Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.