3.545455
11 ratings

Grilled Mexican-Style Corn

By

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.
 

Notes

Nutrional information per serving:

 

211.1 cal; 9 g fat; 2 g saturated fat; 3.6 mg cholesterol; 658.1 mg sodium; 27.5 g carbs; 10.3 g sugars; 7.4 g dietary fiber; 5.7 g protein

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

Nutritional Facts
Servings4
Calories Per Serving292
Total Fat14g22%
Sugar5gN/A
Saturated6g28%
Cholesterol22mg7%
Protein14g29%
Carbs33g11%
Vitamin A89µg10%
Vitamin B120.3µg5.7%
Vitamin B60.3mg13.9%
Vitamin C14mg23%
Vitamin D0.1µgN/A
Vitamin E0.6mg3%
Vitamin K2µg3%
Calcium348mg35%
Fiber4g17%
Folate (food)54µgN/A
Folate equivalent (total)54µg13%
Iron1mg8%
Magnesium55mg14%
Monounsaturated4gN/A
Niacin (B3)2mg12%
Phosphorus311mg44%
Polyunsaturated4gN/A
Potassium430mg12%
Riboflavin (B2)0.2mg12.7%
Sodium466mg19%
Thiamin (B1)0.1mg9.8%
Zinc2mg11%