Mexican Street Corn
1/2 c. mayo
1/3 c. sour cream
cream or milk
chili powder
Parmesan cheese
Mix mayo and sour cream and thin a little with a few drops of milk. Then brush liberally on the corn and roll in Parmesan cheese and sprinkle with chili powder. Awesome! They used to sell these in Mexican shops in Sacramento on a stick, wrapped in foil. I think they used some authentic crema fresca or something, but this tastes pretty much the same.
You can serve this off the cob too, if you like. Even add in some chopped, cooked asparagus for color, or other green vegetable.
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