Monday, June 8, 2015

Mexican-Style Corn on the Cob

1/3 cup KRAFT Grated Parmesan Cheese
6 hot cooked ears corn on the cob
6 Tbsp. KRAFT Real Mayo Mayonnaise
1/4 tsp. chili powder

Sprinkle cheese onto large plate.
Spread corn with mayo; roll in cheese until evenly coated.
Sprinkle with chili powder.

Grilled Mexican-Style Parmesan Corn

If using corn still in the husks, soak corn (in husks) in enough water to completely cover corn for at least 2 hours. Drain. Grill corn over hot coals 20 min. or until tender. Remove husks and silk; continue as directed.

Serving Suggestion

Serve with wedges of lime to squeeze over the corn.

Perfect for summer grilling from Kraft

Posting at these awesome blog parties

Miz Helen’s Country Cottage

Thank you Miz Helen and bloggers for choosing this recipe!

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