Crunchy Mexican Street Corn

Crunchy Mexican Street Corn

• 8 ears fresh corn
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1 ½ cups grated Parmesan cheese
• 2 teaspoons chili powder
• 1 cup finely crushed Better Made Red Hot BBQ (10.5 oz.) Chips

Preheat grill. Peel corn husks down to base of cob leaving husks attached. Remove 1 long husk to use as tie. Clean off silk . Tie husk around husk bunch to use as a handle. Soak corn 20 minutes in large pot filled with water. Combine in a small bowl the mayonnaise, sour cream, lime juice and zest. Set aside. Combine the cheese, chili powder and crushed Better Made Red Hot BBQ Chips.

Place this in a large dish or pie plate. Set aside. Grill drained corn 8-10 minutes until tender or beginning to char , turning every 2-3 minutes. Remove corn from grill and use a small basting brush baste with the mayo mix. Then roll into the chip-cheese mixture. Serves 8!

Donna Ryan, Topsfield, MA

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