I’m going to a summer potluck, you guys! I love a good potluck, and since I’m always the one bringing in the gluten-free, I couldn’t have been more surprised when I was actually invited. Great girls, here, great girls. Gina from So Let’s Hang Out and Emily from The Pig & Quill (rad blog names, yes?) have organized this virtual shindig with the most amazing hashtag #SoLetsPigOut and it’s going live this Friday at 9 a.m. Pacific Time on both of their awesome sites.

It’s going to be a plethora of amazing summer potluck recipes and I’m super excited to share one of my all-time favorite summer dishes. Oh, who am I kidding? I live in LA now, it’s a year-round treat, THANK GOD.

I love this creamy corn street food, but I’ve embarrassed myself more than once with corn char teeth. And while I will again, oh I will again, I figure in the privacy of my own home, though, I can at least use a fork and not wonder what’s on my nose/chin/forehead.

Mexican corn is naturally gluten-free but I’ve just gotten into the habit of labeling everything gluten-free that, well, there it is. Enjoy with a gluten-free cervaza, my friends!

Gluten-Free Mexican Corn off the Cob

Prep time: 5 minutes Cook time: 5 minutes

4 ears of corn
1/2 cup mayonnaise
3 teaspoons chili powder
Juice of one lime
1/4 cup Parmesan, grated or zested (honestly, use cotija if you have it, but my local was fresh out this weekend and Parm is a good substitute)
Lime wedges for serving

1. Preheat grill on medium-high setting for at least 20 minutes.

2. Shuck corn and cook directly on grill for 5 minutes or until you have a good char on, turning to cook regularly on each side.

3. While corn is still hot use a corn holder, or other sharp stick like object to hold on top while removing corn from the cob with a sharp paring knife. Transfer corn to small mixing bowl.

4. Add mayo while corn is still hot  and mix well. Disperse lime juice evenly over corn. Top with chili powder and cheese. Serve with lime wedges.

Makes: 4 servings