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Mexican Cheesy Corn

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Mexican Cheesy Corn
Hold on there! Don’t click away just yet!!
Let me Explain!
The other summer, my sister in law Rachael went to visit her “Mexican” Angie for a beach vacation. She came back with this love of Mexican Cheesy Corn that Mexican Angie had shared with her.
So yeah……..when we were at her house for dinner over the summer she decided to share this treasure with me. At first I was not so thrilled with her idea. My niece (2 years old at the time) seems to be devouring it, Racahel liked it, Mexican Angie Likes it…………. but I was not thrilled at all.
But being a foodie, I thought hey…. the worst that will happen is I’ll take a bite, think I’m going to die and move on.
This was not the case. It was Love at First Bite. oooo just…. well, I’m not even sure I can put this into words. I am obsessed with Mexican Cheesy Corn!
Hey its ok to indulge once in a while 🙂
(PS. Don’t want corn in your teeth?? Slice the corn from the cob into a bowl, or use corn kernels that were frozen or canned,  mix ingredients and enjoy)

Mexican Cheesy Corn

 (Printable Recipe Here)

Makes 4 servings (easily double, triples or converts to singles!)

4 ears of corn
Mayonnaise (enough to spread over each corn on the cob)
Cotija Powder Cheese (I got mine at walmart)

What to do:

Boil your corn on the cob, or grill it. However you’d like to cook your corn.

If boiling (like I did), pull off and discard the husk and silk from each ear of corn.

 Boil Corn for about 12 minutes in a large pot of water. When done, you will be able to pierce the kernels easily with a fork.

Once cooked, (if boiled, make sure to wipe all water from corn)..

spread about 1/2 of a tablespoon of mayonnaise over the corn on the cob. I do a light layer, but you could do more if you really really wanted to.

Once corn is covered in a spread of mayonnaise, sprinkle the Cotija Powder Cheese over the corn, rolling it and pressing it down some until the entire corn is covered in Cotija Powder Cheese .

Now enjoy!

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