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Mexican Street Corn
1 h 50 m
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.”
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)
1Peel 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.
2Grill 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.
3Place 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.