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Grilled Mexican Street Corn
Servings:
Serves 8 as an appetizerPrep Time:
9 minutesCook Time:
13 minutes
Ingredients
5 Tbsp. light mayonnaise
1 Tbsp. melted butter
1 clove garlic, minced
1/4 tsp. fine sea salt
1 tsp. Ancho chili powder
1/2 cup crumbled Cotija or feta cheese
1/4 cup minced cilantro
8 ears sweet corn, husks removed
2 limes, each cut into 8 wedges
Directions
1. Preheat grill to medium-high heat (about 400 degrees F to 450 degrees F).
2. In a small bowl, mix mayonnaise, butter, garlic, salt, and chili powder.
3. On a flat plate, stir together cheese and cilantro.
4. Grill the corn, turning a few times, until it's marked and has brown patches on all sides, about 10 to 13 minutes.
5. Using a pastry brush or knife, spread a thin layer of the mayonnaise mixture on all sides of the corn.
6. Roll each ear in the cheese-cilantro mix. Serve immediately, with lime wedges on the side.
Source: Hannaford fresh Magazine, July - August 2015
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 150 kcal (8%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 3 g (13%) |
| Cholesterol | 10 mg (3%) |
| Sodium | 240 mg (10%) |
| Total Carbohydrates | 21 g (7%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 5 g (8%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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