On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!
Ingredients
- 4 earss corn on the cob , husks and silk removed
- 0.25 cups mayonnaise , such as Hellmann's®/Best Foods®
- 0.25 cups margarine in a squeezable container , or to taste - divided
- 0.25 cups grated Parmesan cheese , or to taste - divided
- 1 teaspoon chili powder , or to taste - divided
Instructions
-
1
Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
-
2
Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.
Nutrition Facts
Per serving
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