CORN ON THE CABO

Our-o corn-o is mucho good-o! If I learned anything in my six years of Spanish, it was the hotter the food, the better! Mi compadre, Joe, spiced things up a bit this weekend by adding a little kick to one of our good amigos....corn on the cob! Try it at your next barbecue..it's bound to make your guests run for the border!

INTERNATIONAL HOUSE OF CORN-CAKES

It's best to leave the stalks of the corn attached as they make great handles!

1 Tablespoon Olive oil

1/2 cup mayonnaise

2 tablespoons minced fresh cilantro leaves

1 tablespoon juice from 1 lime

1 medium garlic clove (about 1 teaspoon)

1 teaspoon chili powder

salt

1 ounce queso fresco, farmers cheese or feta crumbled (about 1/4 cup)

Uno.) Adjust the oven rack about five inches from the broiler and heat broiler. Brush the corn on all sides with the olive oil and transfer to a foil-lined baking sheet. Broil the corn until well browned on one side, about ten minutes. Turn corn over and broil until browned on the opposite side, another ten minutes.

Dos.) While the corn broils, stir the mayonnaise, cilantro, lime juice, garlic, chili powder and salt together until uniform. Stir in cheese and set aside.

Tres.) Remove the corn from the oven and brush the corn on all sides with the mayonnaise mixture. Season with salt and pepper and serve...you might want to have the extra mayonnaise mixture as a side for guests to add more to taste!

MUY DELICIOSA!

TIME TO COMPLETE TASK: Ten Minutes

COST: $7.00

STRESS LEVEL: Muy Baja (Very Low)