Mexican Corn on the Cob
4 ears corn
3 Tbsp. mayo
2 Tbsp. sour cream
1/4-1/2 tsp. lime zest
1/2 tsp. fresh lime juice
1/4 tsp. cayenne pepper (optional)
1/4 tsp. chili powder
tiny pinch kosher salt
1 cup fresh parmesan cheese
Cook corn by method of choice (I grill it, but you could boil it, etc.). While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt. Store in the fridge until ready to use. (For even better results make the sauce ahead of time).
Grate parmesan cheese with a fine-hole cheese grater and place on a plate.
When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.
Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top, if desired.
**Make sure to squeeze a lime wedge over your corn at the end... this really makes it yummy.