Mexican Corn on the Cob
Who am I kidding? Madness pretty much meets our house every day. Runs it, actually. With a full-time job and a 4-year old boy, I usually consider it a success if we manage to eat by 8:00 and don’t destroy the kitchen and/or dining room. But sometimes the thought of tackling the whirlwind messes we create is more than I can bear on a Monday.
So, despite the horrendous temperatures here, we try to eat outside as much as we can this time of year. The Doodlebug can run and play, and I can enjoy a glass of wine without wondering how (why??) spaghetti sauce is smeared on top of (underneath, on the side of) the kitchen table.
Tonight I made a quick rub for steaks and threw that on while the grill was warming. Shucked some corn, and mixed together these ingredients:
Smeared the mixture over hot corn, and ended up with this:
Mexican Corn on the Cob (printable recipe)
1 cup shredded fresh parmesan cheese
3 tablespoons mayonniase
2 tablespoons sour cream
zest of 1 lime
juice of 1/2 lime
1/4 teaspoon chili powder
1/4 teaspoon cayenne
dash of kosher salt
Mix together mayonnaise and sour cream. Add zest and juice, and mix in remaining spices. Spread mixture on hot corn and roll in shredded cheese.
10 EASY SLOW COOKER MEALS RECIPE BOOK
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
Grab My Cookbook!