Once you try this zesty corn recipe from south of the border, you might in no way go back to fundamental salt and butter.
Supply: Martha Stewart’s Cooking School
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- Coarse salt
- four ears corn, husks removed
- 1/four cup mayonnaise
- two cups freshly grated queso fresco
- Cayenne pepper
- Lime wedges, for serving
Carry a large pot of salted water to a boil in excess of large heat. Include corn and cook until finally tender, about five minutes. Drain.
Place a thick wooden skewer or dowel lengthwise up by means of base of each and every ear of corn. Operating with one particular ear at a time, spread 1 tablespoon mayonnaise above kernels. Utilizing a spoon, sprinkle one/two cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.