Mexican Corn
Mexican Corn
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 6 servings
  • 6 ears of Corn, peeled and cleaned
  • ¼ cup Mayonnaise
  • ¾ cup Sour cream
  • Juice of 1 linme
  • ½ cup grated Parmesan cheese
  • ¼ cup Feta cheese, drained and crumbled
  • 1 teaspoon smoked Paprika
  1. Boil the corn in salted water for 5 minutes, until tender
  2. Mix the mayonnaise, sour cream and lime juice together. In a separate bowl, combine the Parmesan and feta cheeses
  3. Grill the cooked corn on the barbecue until charred. Brush with the mayo-sour cream mixture, then cover in the cheese. Finish off with a generous amount of smoked paprika

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