Southwestern Corn

Southwestern Corn

Ok, so this was a bit of a disaster when I first made it, but I adjusted the recipe. It was way too spicy the first time – too much cayenne. It had a little kick to it when I first tasted it, which was fine. But then I let the sauce sit in the fridge for a few hours and the cayenne flavor really came out – too much. You can also make the sauce to put on corn on  the cob and roll the cob in the cheese.

Ingredients

½ cup mayonnaise
1 small pinch cayenne (the first time, I used ¼ tsp – too much!)
2 tsp cumin
¾ tsp paprika
½ tsp chili powder (not in my original attempt – didn’t have any)
2 cups corn off the cob (recommend using fresh or frozen, not canned)
½ cotija cheese, grated

Instructions

Combine mayo, cayenne, cumin, paprika, and chili powder and set aside. Grill the corn inside aluminum foil (if you don’t have access to a grill, you can roast it in the oven. You can also grill the corn on the cob and strip it off.) Transfer corn to a medium serving dish. Add the mayo mixture and stir to combine. Top with the cheese.

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