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Mexican-Style Grilled Corn
Serves 6
Time 15 min
In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne and a squeeze of fresh lime juice.
Special Diets:
Ingredients
- 1/4 cup crème fraîche
- 1/4 cup light mayonnaise
- 1/2 teaspoon fine sea salt
- 2 canned chipotles in adobo sauce, seeded
- 6 ears corn, husked
- 1/2 cup queso fresco or grated Parmigiano Reggiano
- 1/8 teaspoon cayenne pepper
- 1 lime, cut into wedges
Method
Preheat a grill to medium-high heat.
Meanwhile, put creme fraiche, mayonnaise, salt and chipotles in adobo in a food processor and pulse just until smooth; transfer to a bowl.
Generously brush mixture on corn and grill, turning occasionally, until deep golden brown, 7 to 9 minutes.
Brush remaining creme fraiche mixture on corn, then sprinkle all over with queso fresco and cayenne.
Serve with lime wedges on the side to squeeze over the top.
Nutritional Info:
Per serving: 190 calories (90 from fat), 10g total fat, 4g saturated fat, 20mg cholesterol, 380mg sodium, 23g carbohydrates (2g dietary fiber, 8g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup crème fraîche
- 1/4 cup light mayonnaise
- 1/2 teaspoon fine sea salt
- 2 canned chipotles in adobo sauce, seeded
- 6 ears corn, husked
- 1/2 cup queso fresco or grated Parmigiano Reggiano
- 1/8 teaspoon cayenne pepper
- 1 lime, cut into wedges