Mexican-Style-Spicy-Corn-on-the-Cob0.jpg

INGREDIENTS

  • 4 ears corn on the cob, husked
  • mayonnaise
  • shredded parmesan cheese
  • cayenne pepper , depends on how hot you like it (to taste)
  • 1 piece bread (this is for ease of putting mayo on corn)

DIRECTIONS

  1. Roast the corn on a charcoal grill just until tender and you have nice grill marks.
  2. Liberally spread mayo on piece of bread.
  3. Roll hot ears on the bread.
  4. Sprinkle parmesan cheese on.
  5. Sprinkle cayenne pepper on (to taste).