2
1 rating

Mexican Street Corn

A nice variation on the American way, this works great with later-harvest corn and is a hit with kids.

Ingredients

  • 8 ears corn, shucked but with stalks
  • 1 Cup mayonnaise
  • 1 Cup Parmesan cheese

Directions

Roast the corn over an open fire or burner until charred and tender. Coat with a light brush of mayonnaise, dust with Parmesan, and enjoy.

Nutritional Facts
Servings8
Calories Per Serving343
Total Fat27g42%
Sugar6gN/A
Saturated6g30%
Cholesterol21mg7%
Protein8g17%
Carbs20g7%
Vitamin A38µg4%
Vitamin B120.2µg2.8%
Vitamin B60.1mg5.4%
Vitamin C7mg12%
Vitamin E0.1mg0.5%
Vitamin K0.5µg0.7%
Calcium169mg17%
Fiber2g8%
Folate (food)44µgN/A
Folate equivalent (total)44µg11%
Iron0.6mg3.6%
Magnesium44mg11%
Monounsaturated7gN/A
Niacin (B3)2mg9%
Phosphorus189mg27%
Polyunsaturated14gN/A
Potassium288mg8%
Riboflavin (B2)0.1mg6.1%
Sodium376mg16%
Thiamin (B1)0.2mg10.9%
Zinc0.9mg5.7%