Esquites or Mexican Street Corn

Angie Soto

5 lbs Frozen Corn

1 C. Mayonnaise

1 C. Parmesan Cheese

¼ C. Lime Juice

⅛ C. Tajin

Set the oven to broil.

Place half of the frozen corn on a foil covered cookie sheet. Broil corn for 10 minutes. After 10 minutes, mix the corn and broil for another 10 minutes. When done, use a butane torch is desired to brown the corn that did not get brown when broiling. Repeat for the second half of the corn.

Place all the corn in a big bowl.

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