Mexican Street Corn

Do you get Runner's World magazine?  We get it.  We don't run.  Well one of us did at one time.  That was not me, but you know...Anyway, I don't usually look past the cover, but one day I was bored and started looking through the magazine and actually found about 3 recipes that I wanted to try.  This is one of them.  It was so good that I am going to start checking out all of the issues.  I made this corn at the beach last week, and had it with fish tacos with watermelon salsa that my sister made--que rico!

Ingredients:

4 ears fresh corn, shucked

1/4 cup mayonnaise (I used low fat with olive oil)

2 tablespoons olive oil

1 tablespoon chili powder

  grated zest and juice of 1 lime

 Kosher salt and fresh ground black pepper to taste

1/4 cup chopped fresh cilantro

1 cup crushed tortilla chips

1 ounce queso fresco

1.  Heat a grill to medium-high heat and put the rack 4 inches from the fire, or preheat oven to 500 degrees.  Grill or roast the corn, turning occasionally, until some kernels char and others are lightly brown, 15-20 minutes.  

2.  In a bowl combine mayonnaise, oil, chili, lime zest, juice, salt and pepper.  

3.  Pulse remaining ingredients in a food processor until crumbly and spread on a plate.  When the corn is done, remove ears from the heat and smear evenly with the mayonnaise mixture.  Roll them in the crumb mixture and serve.  Serves four.

Source:  Mark Bittman, Runner's World Magazine