MEXICAN-STYLE CORN ON THE COB
"Paprika and ground red pepper add vibrant color and flavor to this south-of-the border-inspired summer favorite that's anything but basic."
3 tablespoons reduced fat mayonnaise
1 teaspoon paprika
1/2 teaspoon grated lime peel
1/8 teaspoon ground red pepper (cayenne)
4 ears fresh corn
2 tablespoons grated Parmesan cheese
Mix mayonnaise, paprika, lime peel and red pepper in small bowl. Cover. Refrigerate until ready to serve.
WHEN READY TO COOK:
Remove husks and silk strands from corn.
Grill over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally.
Spread mayonnaise mixture over corn. Sprinkle with cheese. Serve immediately.
Makes 4 servings
Source: McCormick

3 tablespoons reduced fat mayonnaise
1 teaspoon paprika
1/2 teaspoon grated lime peel
1/8 teaspoon ground red pepper (cayenne)
4 ears fresh corn
2 tablespoons grated Parmesan cheese
Mix mayonnaise, paprika, lime peel and red pepper in small bowl. Cover. Refrigerate until ready to serve.
WHEN READY TO COOK:
Remove husks and silk strands from corn.
Grill over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally.
Spread mayonnaise mixture over corn. Sprinkle with cheese. Serve immediately.
Makes 4 servings
Source: McCormick
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