"Mexican Street Corn on the Cob" with Pizza Bissli
Serves: 5
  • 5 ears of corn
  • 1 stick margarine
  • 2 tablespoons mayonnaise
  • ½ teaspoon garlic powder
  • 1 teaspoon chili pepper
  • ½ teaspoon paprika
  • 4 bags Bissli snacks
  1. Preheat grill.
  2. Clean the corn and place on the grill. Cook for 3-4 minutes on every side, or until grilled through all around.
  3. For the sauce, combine all the other ingredients except the Bissli. Set aside.
  4. Put Bissli snacks in a food processor fitted with a metal blade and pulse until fine crumbs form. Set Aside.
  5. With a pastry brush, brush the sauce over the grilled corn.
  6. Then, generously sprinkle the Bissli mixture over the corn to completely coat. I sprinkle it with salt and more paprika as well.
  7. Drizzle more of the sauce on each corn and top them with fresh cilantro.
Recipe by My Fair Hostess at https://rachelkor.com/mexican-street-corn-on-the-cob-with-pizza-bissli/