Grilled Mexican-Style Corn
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.
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
- 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
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.