mexican style cornCorn on the cob (eaten outside) is a staple from my childhood. I have joyful memories of crunching down on freshly boiled and buttered cobs with my family and grandparents. I was inspired to make this recipe after eating in the taco joints that have opened up in Toronto over the past few years. It is so simple to make in the summer when local corn is fresh and delicous. I picked mine up at Metro as well as all the other ingredients. The sweetness of the charred corn tastes incredible alongside the lime and slightly spicy sauce. Note: it is not too hot, I lightly sauced the cob I gave to my toddler and he gobbled it up.

Traditional recipes would call for the cheese to be cotija cheese. If you have time to get to a Latin grocery store you can find it there. Feta is an excellent substitute, and that’s what I used.

Ingredients:

4 cobs of corn
2 tbsp salted butter
2 tbsp mayonnaise
1/4 tsp chili powder
juice of half a lime (slice up the other half for garnish)
optional toppings: fresh cilantro and crumbled feta

Husk and wash corn. Boil the corn in salted water for five minutes. While the corn boils combine all the remaining ingredients for the sauce. Drain corn once done and heat barbeque to 400 degrees. Grill the corn for 10-15 minutes until browned on all sides. Take the corn off the grill and top it with the sauce and a sprinkle of feta while it is still warm. Serve with lime wedges, chopped cilantro and more feta. I had a little sauce leftover and used it in a chicken sandwich and it divine. So you can feel free to put it in the fridge and use for another dish, just give it a quick stir first.

This post was sponsored by Metro and all ingredients used in the recipe were purchased there. I only accept sponsorships and collaborations from brands and companies I love and trust, and I always share with my readers when a post is sponsored. In this case I was thrilled to work with Metro to purchase all these healthy summer ingredients and develop this recipe. Hope you enjoy it!

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