Do you get Runner's World magazine? We get it. We don't run. Well one of us did at one time. That was not me, but you know...Anyway, I don't usually look past the cover, but one day I was bored and started looking through the magazine and actually found about 3 recipes that I wanted to try. This is one of them. It was so good that I am going to start checking out all of the issues. I made this corn at the beach last week, and had it with fish tacos with watermelon salsa that my sister made--que rico!
4 ears fresh corn, shucked
1/4 cup mayonnaise (I used low fat with olive oil)
2 tablespoons olive oil
1 tablespoon chili powder
grated zest and juice of 1 lime
Kosher salt and fresh ground black pepper to taste
1/4 cup chopped fresh cilantro
1 cup crushed tortilla chips
1 ounce queso fresco
1. Heat a grill to medium-high heat and put the rack 4 inches from the fire, or preheat oven to 500 degrees. Grill or roast the corn, turning occasionally, until some kernels char and others are lightly brown, 15-20 minutes.
2. In a bowl combine mayonnaise, oil, chili, lime zest, juice, salt and pepper.
3. Pulse remaining ingredients in a food processor until crumbly and spread on a plate. When the corn is done, remove ears from the heat and smear evenly with the mayonnaise mixture. Roll them in the crumb mixture and serve. Serves four.
Source: Mark Bittman, Runner's World Magazine