Mexican Grilled Corn

You can’t go wrong with simply boiling or grilling fresh sweet corn and topping it off with butter and a shake of salt & pepper. But sometimes you want a little more oomph out of your corn and this recipe delivers. Mexican Grilled Corn is savory, smoky and sweet. Each topping adds it’s own layer of flavor to the mix: the mayonnaise mixture is creamy and rich; lime adds a splash of fresh, tangy bite; and parmesan adds the salty finish.

Click here to download and print a pdf of this recipe:

Mexican Grilled Corn

box no. 07 | contents

• Lettuce
• Oregeno
• Sweet Corn
• Watermelon
• Peppers
• Eggplant
• Summer Squash
• Zucchini
• Cucumbers
• Tomatoes
• Sweet Onions
• Beets
  

Summer is flying by. I can’t believe we have sweet corn already! It seems like only a couple weeks ago we were eating spring vegetables. Now we’re just at the beginning of the influx of tomatoes, sweet corn and green peppers. And then there’s the watermelon! I love watermelon and I can’t wait to see if mine is red or yellow. On the menu for tonight is skirt steak fajitas with grilled onions and peppers and grilled sweet corn prepared mexican-style with mayonnaise, lime and grated cheese. Stay tuned this week for a great eggplant dip recipe to serve with pita chips.

A special thanks to Angelic Organics for promoting my blog in the current newsletter. Welcome to all the new readers – I hope you enjoy what you see and read. Please feel free to leave feedback and comments; I look forward to hearing from you. ~ Jen

Click here to download a pdf of the Angelic Organics Farm News for box no. 07.