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Mexican corn on the cob
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Prep Time:
5 minutes
Cook Time:
7 minutes
Total Time:
12 minutes
Savor this versatile Mexican dish, a must-have for any fiesta, by the talented Dani Venn.
Ingredients:
  • 6 large corn cobs, cut in half
  • 125.00 ml finely grated parmesan cheese
  • 1 lime, cut into 6 wedges
  • 1 tsp cayenne pepper
  • 5.00 gm smoked paprika
  • 2.40 gm salt flakes
  • 123.75 gm Kewpie mayonnaise
  • 5.00 gm smoked paprika, extra
Instructions:
  • Bring a large pot of water to a vigorous boil. Add corn and cook for approximately 7 minutes until tender.
  • Prepare a flavorful smoked mayonnaise by mixing Kewpie mayonnaise and smoked paprika together in a bowl until thoroughly combined. Set aside for later use.
  • Mix the spice rub ingredients thoroughly in a bowl and set aside.
  • Brush a tablespoon of mayonnaise onto the corn, coat with spice rub, roll in cheese, and serve with a lime wedge for a zesty finish.

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