Part of the fun of our Mexico trip was being able to hang out with our friends and brother and sister in law for 8 days straight. I feel so blessed to have so many amazing friends and I wish we all could have gone on this trip together. With people moving, being pregnant and having little babies it ended up that only three of us couples could go. Despite the small numbers we had a riot! Our friends John and Betsy were so great to be with. John was hilarious and he and Judi (my sister in law) quoted lines from Nacho Libre nearly the entire trip. My husband and I had never seen this movie (Napoleon Dynamite was painful enough ;), so we were pretty clueless the whole time. So, on the last night we had a Nacho Libre party and all piled in our room and on our bed and watched the movie. Sadly, I fell asleep no more than 15 minutes in, but I guess my husband and John stayed awake and got a kick out of it.
For those of you who don’t know this show, I’m with you! However, I guess there is a part where they are eating some kind of grilled corn on the cob with chili powder. Who knew this was such a big thing in Mexico? The locals there said it is SO amazing, so we searched but never found any available. So, last night we had our ‘Mexican Fiesta Welcome Home Party’ and we decided to make our own. Funny enough there were several recipes on line for Nacho Libre Corn. Who knew?!? The only problem is we were feeding over 30 people and I wasn’t about to roll each individual corn in mayo, cheese and sprinkle with seasonings. So, I took a lazy and simplified approach and made a cream sauce with everything in it so we could quickly swipe each piece of corn with the chili cream goodness and be on our way. It worked great and this corn was fantastic!!! Set aside the melted butter and replace it with this sauce. It gave the corn a little zing, was creamy, has a hint of spice, and super delicious. If you want a new, fun way to serve corn on the cob this summer, this is it!! Enjoy 😉
- 1/2 stick butter, melted
- 8-10 cobs of corn
- 2/3 c. mayonnaise (good quality--like all fat Best Foods)
- 1/3 c. sour cream (not low fat again..you need the fat)
- 1 1/2 t. chili powder
- Dash cayenne pepper
- Juice of 1/2 a lime
- Salt and pepper to taste
- 1/2 c. cojita Mexican cheese or feta cheese
- Melt the butter in a bowl. Husk the corn down to the bottom of the cob, leaving the husks in tact on the bottom. Mix all of the other ingredients together until combined. Heat an outdoor grill to medium heat and place the cobs of corn on the grill so that the corn is on the grill but the husks are hanging out the edge of the grill. With a pastry brush, brush the top side of the corn with some melted butter. Grill for 4-6 minutes or until the corn starts to turn a darker yellow color. Flip the corn to the other side and brush with butter as well. Grill for another 4-6 minutes, until lightly golden brown and then remove from the heat. Eat the corn when it is hot off the grill and smother the corn with the cream sauce (the more generous the better :). Eat immediately and enjoy!