Easy Mexican Street Corn

°corn on the cob (count 1 or 2 per person)

°butter

°grated parmesan (ideally we use queso cotija, almost impossible to find here)

°chilli powder

°lime juice

°mayonnaise

°salt

Peel the corn cobs and cook them in boiling water or steam until the grains are tender (about ten minutes).

Once the ears are cooked, insert a wooden skewer at the base of the ear to be able to hold it and prepare them according to your preferences.

Spreading little mayonnaise on entire cob, sprinkling with a t parmesan, pour chilli powder, salt, also sprinkling with a lemon juice.

Butter cob

Melt a knob of butter on the cob of corn, sprinkle with a teaspoon of grated parmesan, chili powder and salt. Sprinkle with lemon juice and enjoy immediately.

 Or the very simple version including only lemon juice and chilli.

Buen provecho!