Mexican Street Corn

We had some friends for dinner tonight. I had no menu planned at all and just went to the farmers market with Russ this morning. I decided to be inspired by what was available at the market. I got bison steaks which were quite good. Tomatoes which I served with basil from my garden and Burrata, fresh okra, cherry lemon almond bread and the best corn on the cob.
Since it was a very simple supper I thought I should juze up the corn. I remembered some corn we had in Mexico and thought I would make a version of street corn. It was incredibly messy to eat, but I could have made a meal of nothing but the corn I loved it so much.
Mexican Street Corn
Sauce- enough for 12 ears of corn
2/3 c. Mayo

2 oz. of feta cheese chopped up smaller than pea size

1/2 c. Grated Parmesan cheese

1 t. Chili powder

1/2 t. Smoked Paprika

Dash of cayenne pepper

1 t. Black pepper

2 T. Lime juice
Mix all ingredients together and let the flavors marry together in the refrigerator for t least an hour.
Husk corn and grill on medium high grill, turning the corn every three minutes until the kernels start to get black all over. Put the hot corn in a backing pan with a couple of tablespoons of water and cover tightly with foil. This will keep the corn hot for half an hour. You can do this in advance and reheat the corn in the oven on 350° for 15-20 minutes.
Slather the sauce on the hot corn and serve.

You might need two ears per person, it’s that good.
This is not my picture of my corn.  I forgot to take a picture and we ate it all, but this is what it looks like.



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