Mexican Corn on the Cob

6-8 cups salted boiling water

1 bottle Mexican beer

8 ears of corn, removed from their husks

½ stick of butter

Salt

Cayenne pepper (or chili powder for less spice)

½ cup mayo

½ cup Parmesan or queso fresco cheese

Pour the beer into the boiling water. Add corn. Boil for 5 minutes. Remove. Once cooled enough to handle, rub with the butter and sprinkle with salt and cayenne or chili powder seasoning.

Cook on a heated grill for about 5 minutes, rotating often. If making pasta salad recipe, reserve two ears. Brush remaining ears with mayo and sprinkle with cheese.

Serves six.

Cooks note: Mix things up by adding some lime and spices to the mayo or changing spices on the corn.

Jamie Andrade