Mexican Street Corn

Mexican Street Corn

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From: Diabetic Living Magazine

Soaking the corn in its husk in water for up to two hours before grilling is definitely a new approach to cooking corn on the cob, but give it a try! The addition of salt, spices and cheese takes this side dish to new levels.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 8 small ears of corn with husks
  • 2 tablespoons avocado oil or canola oil
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • ⅛ teaspoon salt
  • ¾ cup crumbled Cotija cheese (3 ounces)
  • ¼ cup snipped fresh cilantro
  • Lime zest (optional)
  • Lime wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Peel back corn husks, but do not remove. Remove silks; rinse corn. Fold husks back around corn. Tie husk tops with 100% cotton kitchen string to secure. Soak corn in enough water to cover 1 to 2 hours; drain.
  2. Grill corn, covered, over medium 30 to 35 minutes or until kernels are tender, turning once. Remove string and pull back husks. Tie husks with string to hold open.
  3. Place corn on a platter and brush with oil. In a small bowl combine chili powder, cayenne pepper (if desired), and salt; sprinkle over corn. Top with cheese, cilantro, and, if desired, lime zest. If desired, serve with lime wedges.

Nutrition information

  • Serving size: 1 ear corn
  • Per serving: 148 calories; 8 g fat(3 g sat); 2 g fiber; 17 g carbohydrates; 5 g protein; 40 mcg folate; 11 mg cholesterol; 6 g sugars; 424 IU vitamin A; 6 mg vitamin C; 89 mg calcium; 1 mg iron; 208 mg sodium; 268 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, 1 starch

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