Grilled Mexican-Style Corn Recipe

Jun 18, 2012 @ 11:41 AM
Posted by Women's Health, Special Contributor

Nutrition

Cal/Serving: 265
Daily Value: 13%
Servings: 4

Vegetarian, Gluten-Free, Wheat-Free

Fat	11g	17%
Saturated	5g	26%
Carbs	33g	11%
Fiber	4g	17%
Sugars	6g	0%
Protein	15g	29%
Cholesterol	19mg	6%
Sodium	1110mg	46%
Calcium	349mg	35%
Magnesium	55mg	14%
Potassium	435mg	12%
Iron	1mg	8%
Zinc	2mg	11%
Vitamin A	831IU	17%
Vitamin C	14mg	23%
Thiamin (B1)	0mg	9%
Riboflavin (B2)	0mg	12%
Niacin (B3)	2mg	12%
Vitamin B6	0mg	13%
Folic Acid (B9)	54µg	13%
Vitamin B12	0µg	6%
Vitamin D	0µg	0%
Vitamin E	1mg	5%
Vitamin K	4µg	5%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	2g	0%

See Detailed Nutritional Info

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Forget boiling, butter, and salt. On the streets of Mexico, corn on the cob is flavored with fresh lime juice and a dash of chili powder before it's tossed on the grill.

This is how corn is served on the streets of Mexico, robed in a thin sheen of mayo (instead of butter) and topped with a sprinkling of chili powder and cheese. If you want to cut the calories, lime juice and chili powder alone offer a vast improvement over standard boiled corn — but once you try the full package, you'll have a hard time eating it any other way.

INGREDIENTS

4 ears of corn, husked
1 teaspoon salt
2 tablespoons mayonnaise
Juice of one lime
1/2 tablespoon chili powder
1 cup finely grated Parmesan

DIRECTIONS

Heat a grill until hot. While the grill is warming up, bring a pot of water to a boil. Add the corn and salt.

Boil for 5 to 7 minutes, until the corn is slightly tender, but not cooked all the way through. Drain the corn and transfer to the grill; lightly char the kernels.

Mix the mayonnaise and lime juice. Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.

Recipe: Black Bean with Corn Quesadilla