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

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Miz Helen’s Country Cottage

Thank you Miz Helen and bloggers for choosing this recipe!

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