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Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
Corn in the husk
1 cup mayonnaise
1 tablespoon chili powder
1 lime
Salt and pepper
Grated queso anejo**

To soak corn:
Place whole corn, husk and all, into a pan of water and make sure corn is fully submerged. Allow corn to soak in water for a minimum of 30 minutes.

To grill corn:
Remove corn from water and drain off excess moisture. Use either gas grill on medium or charcoal grill with even level of charcoal embers spread across bottom grate. Place corn on grill and rotate 1/3rd turn every 10 minutes. Husk should brown evenly on all sides and total cook time should be 30-35 minutes.

Chili lime mayonnaise:
Mix together the following until thoroughly blended: 1 cup mayonnaise, preferably Hellmann's, 1 tablespoon chili powder, juice of 1 lime, and salt and pepper to taste. This should make enough mayo to cover a dozen ears of corn.

To prepare corn:
Allow grilled corn to cool enough to handle. Remove outer husk and silks from corn. One option is to leave the husk attached to one end of the corn to act as a "handle" for serving and eating. Using a pastry brush, coat corn with an even layer of chili lime mayonnaise. Roll in the grated queso anejo, shake off excess and serve.

**Queso Anejo is a Mexican cheese, check in the specialty cheese section at your grocery store. If not available, coarsely grate Romano cheese as a substitute.

Other serving suggestions:
Elotes, or roasted corn, can be dressed a number of ways. Butter, Parmesan cheese, sour cream flavored with limejuice, are all good options.

Nutrition Facts:
Taco Cabana
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