Mexican Street Corn
- 4 ears sweet corn, husks removed
- 2 tablespoons corn oil
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- Freshly ground black pepper
- 1 lime, quartered
- Special equipment: grill pan
DirectionsWatch how to make this recipe.
Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.
Recipe courtesy of Sunny Anderson