Elote - Mexican style grilled corn

Hi - my name is Amy - and I'm addicted to grilled corn.  It really is a problem, well, maybe it's not.  I like grilled corn and it's sort-of a vegetable.

Ok, I digress.  On to the recipe!!!  Ears of corn have been a on sale at the grocery store and we've been grilling at least once a week.  The perfect side dish has been grilled corn.  But I was reading on another blog (check out Bon Appetempt here) about her recipe for elote - corn, mayo, cheese, spicy delishishness.  Now I have to admit, using mayo for anything other than sandwiches kind of grosses me out.  But I'm growing and I'm stepping out of my mayo-belongs-only-on-a-sandwich box.  The grilled corn was fantastically sweet.  Add to that the creamy mayo topping and cheesy-spicy mix - wowie!  It's grilled corn magic.  Give it a try the next time you and your family grill up a meal and let me know what you think.

Elote:

Ingredients:

4 ears of corn (silk & husk removed)
3 Tablespoons lite mayo
2 teaspoons lemon juice
2 Tablespoons grated parmesan cheese
1/4 teaspoon ground chipotle chili powder (can substitute regular chili powder)
1/4 teaspoon ground cumin
1/8 teaspoon salt

Instructions:

1. Preheat grill to medium-high.
2. In one bowl, mix mayo and lemon juice.  Set aside.
3. In another bowl, mix parmesan cheese, chipotle chili powder, cumin, and salt.  Set aside.
4. Grill corn, until bright yellow and/or slightly charred on all sides.  (I like mine with just a few black spots, Dusty likes his mostly black.  Your choice.)
5. Remove corn from grill.  Using a silicone brush "paint" the corn with the mayo mixture.  Sprinkle cheese/spice mixture immediately afterward onto the corn.

Corn salsa

 I'm back! - from my work conference that is.   I had a really good time and learned lots of new stuff but I missed my family (and cooking my own food) like crazy cakes.  In order to help our little guys eat dinner better, we've been letting the boys each pick a meal for the menu that week.  They are always so proud of their choices and tonight was Braeden's choice, bean tacos.  Bean tacos are made with flour tortillas, refried beans from a can, and plenty of shredded cheddar cheese.  Absolutely nothing fancy, but surprisingly good eats.  To go with it I really wanted guacamole, but I didn't have any avocados.  However, I had all the fixings for homemade pico and two ears of corn.  So I got to work dicing and tasting.  Initially, I thought this corn salsa would be good with tortilla chips, not so much, but it was FANTASTIC on our bean tacos.  Well, Dusty was scooping it up with chips, the spoon, whatever he could grab.  :) And can you tell corn was on sale this week?  I love a good deal on food as much as I do trying out a new recipe!  Oh, I have one more recipe with grilled corn I'm dying to try but whip up some corn salsa for yourself and let me know what you think.  Do you like it with chips?  Or on your favorite Tex-Mex food item?    

Corn Salsa
2 large roma tomatoes - diced
1/2 of a small onion - diced
1 jalapeno - diced
2 ears of corn - grilled and cut off the cob
the juice from one lemon
cilantro - diced
salt & cumin - to taste