Mexican Corn

INGREDIENTS

·    5 half ears of sweet corn, shucked

·    2 Tbsp of butter

·    4 Tbsp of mayonnaise

·    ½ tsp of garlic powder

·    ½ tsp of chili powder

·    ½ cup of parmesan cheese

·    3 Tbsp of cilantro, chopped

·    1 lime

DIRECTIONS

1. Setup your Yedi Grill with the “Grill Plates” and preheat the bottom plate to 400F and set the cooking time to 15 minutes.

2.     In a small bowl, combine the mayonnaise, garlic powder and chili powder; set aside.

3.     Brush the ears of corn with the melted butter and place onto the preheated grill. Grill for 10 minutes, turning throughout to cook on all sides.

4.     When the corn is done, brush with the mayonnaise mixture and sprinkle with the parmesan cheese and cilantro.

5.     Squeeze the lime juice on top of the corn and serve warm.