Rocco DiSpirito's Mexican Corn With Chili Mayo

Fresh corn on the cob is so good on its own, you really don't need to do much to it. But if you want to spice up your ears a bit, try my Mexican Corn. It uses cotija cheese, know as the "Parmesan cheese of Mexico." It's a strongly flavored, crumbly cheese that's used like Parmesan in Italian cooking. If you can't find it in your supermarket, use Parmesan-Reggiano or feta instead. This recipe makes a delicious addition to quesadillas, tostadas, fajitas, tacos, or burritos. So dig in. ...Full Story
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