Easy Mexican Street Corn
- corn on the cob (count one or two per person)
- grated parmesan (ideally we use queso cotija, almost impossible to find here)
- chilli powder
- lime juice
Peel the corn cobs and cook them in boiling water or steam until the grains are tender (about 10 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.
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.