Mexican street corn

By Vijaya Selvaraju
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  • 4 ears shucked corn
  • 1/2 cup mayonnaise
  • 1/2 cup grated parmesan
  • 1/2 cup cotija or feta cheese, finely crumbled
  • 1 tablespoon of chili powder
  • 2 cups of pulverized spicy hot corn snacks
  • Lime wedges, for garnish


  1. Grill corn until charred on all sides.
  2. Spread mayonnaise all over corn, then roll into parmesan and cotija.
  3. Roll into pulverized spicy hot corn snacks.
  4. Sprinkle corn with chili powder.
  5. Serve with a wedge of lime.

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