About this time last year, Mitzi and I were in Cabo San Lucas eating some unique Mexican food. We went to a number of restaurants, but sometimes we would have dinner while we were taking an evening walk. We had to walk about a mile to get to the woman selling tamales. There were people selling them closer, but she was known for having the best. It was worth the walk.
While we were out walking one night, we found a food we thought looked very interesting. I call it Chili Corn. I am going to share my version of the recipe with you. The combination of ingredients may seem a little odd at first, but it is the perfect mix. This corn is a fun addition to an outdoor barbecue. In Mexico, they cut the corn off the cob and mixed it in a cup with the other ingredients. I like to serve it on the cob.
5 ears corn
1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
1.5 ounces grated Romano cheese
2 teaspoons chili powder
To taste, salt
To taste, freshly ground pepper
Cook the ears of corn. Some people like to boil their corn, and some like to cook it on the grill in the husk. You choose the way that you like it best. They both will work.
Mix the mayonnaise and lime juice together; brush it on the corn.
Mix the cheese and chili powder together; sprinkle it evenly on the corn.
Add salt and pepper to taste.