Mexican Corn


  • 4 corns
  • Half a glass of mayonnaise
  • 2 tablespoons of cream
  • 1 teaspoon garlic powder
  • Juice of half a lime
  • Half a glass of powdered Parmesan cheese
  • 1 teaspoon ground cayenne pepper
  • 3~4 sprigs of fresh coriander

Boil the corn in salted water. Strain the water and set aside. Mix mayonnaise, cream, garlic powder and lime juice in a bowl. Mix the powdered Parmesan cheese, powdered hot pepper and finely chopped fresh coriander in a separate bowl. Spread the mayonnaise mixture on the corns with the help of a brush and dip into the Parmesan cheese mixture. Place the corn on a baking tray lined with grease-proof paper. Bake in a preheated 180 degree oven for 12-15 minutes. Serve hot.

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