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  • Registered: 2009-05-06
  • Posts: 31

Topic: Mexican Corn on the Cob

I'm not sure if it's really Mexican, but I learned how to make it here in  South Texas, and that's how it was described to me.  You grill your corn on the cob, and when it's done, smear it with mayo and sprinkle on cajun seasoning.  It might sound disgusting, but once you try it, you may not ever go back to butter and salt.  Just be careful not to overdue the seasoning -- it can be very salty.  You may even want to try salt and a sprinkle of cayenne pepper.  YUM!

  • Registered: 2010-05-01
  • Posts: 28

Re: Mexican Corn on the Cob

Interesting!

I let some good salted butter come to room temp.  Mix in some chipotle powder or mesquite rub and a tad of lime juice.  Or leave out the lime, spread the corn with butter and then hit it with the lime.

I've also opened the husk, buttered it with the above, then grilled it in the husk.  I pull off the scorches leaves and leave the inner ones on to keep it hot and serve it like that. 

Hit it with a bit more of fresh butter and lime when serving.