Mexican Style Corn

4 ears corn on the cob, husks and silk removed

1/4 cup mayonnaise, or to taste- divided

1/4 cup butter in a squeezable container, or to taste- divided 

1/4 cup grated Parmesan cheese, or to taste-divided

1 tsp chili powder, or to taste-divided

1.  Bring a large pot of water to a boil and gently place ears of corn into the boiling water.  Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.

2.  Remove an ear of corn with tongs and spread about 1 Tbsp of butter all over the kernels.  Squeeze about 1 Tbsp  of butter over the ear of corn in a zig-zag line, turning the ear as you squeeze.  Generously sprinkle Parmesan cheese over the ear and dust with chili powder.  Repeat with remaining ears of corn.

Notes: For a less adventurous taste, pour lime juice in plate, roll corn in lime juice, and sprinkle with salt and chili powder to taste.  Either way is incredible and until recently  I ate it with just the lime juice, chili powder, and salt since I don't car for mayo.

Serves 4