Name: Mexican Grilled Corn with Classic Mayo and Ricotta
Total time: 30 min
Ingredients: 1 teaspoon chile powder; 1/2 teaspoon cayenne powder; 8 ears corn, husked; 1/4 cup Primal Kitchen Mayo with Avocado Oil; 1/2 cup crumbled ricotta; 1 lime

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How this works

Mexican Grilled Corn with Classic Mayo and Ricotta

Whether you're throwing a neighborhood barbecue, heading out for a lunchtime picnic, or enjoying dinner with the family, this is the perfect side dish to keep everyone coming back for more.

Total Time: 30

Course: Side Dish

Keyword: corn, grilled corn, mexican corn, plant-based, primal kitchen

Servings:

Author: Primal Kitchen

Ingredients

1 teaspoon chile powder
1/2 teaspoon cayenne powder
8 ears corn, husked
1/4 cup Primal Kitchen Mayo with Avocado Oil
1/2 cup crumbled ricotta
1 lime

Instructions

Build medium-sized fire in a charcoal grill, or heat your gas grill to high. Spray your grill gate with Primal Kitchen Avocado Oil Spray.
Combine chile powder and cayenne in a small bowl.
Gently add the corn to the grill, turning them occasionally. Grill the corn until they're cooked through and slightly charred, about 10 minutes.
Remove the corn cobs from the grill, and immediately brush each ear with 2 tsp of Primal Kitchen Classic Mayo.
Top each cob with a sprinkle of fresh ricotta cheese and a pinch of the chile powder mixture.
Squeeze 1 lime over each ear of corn, and serve.
Enjoy!

Notes

This recipe originally appeared on Primal Kitchen's blog.

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