Home » Mexican Grilled Corn
Mexican Grilled Corn
From EatingWell: July/August 2008
Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.
4 servings
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 1/2 teaspoon chili powder
- 4 ears corn, husked
- 4 tablespoons finely shredded Cotija, (see Shopping Tip) or Parmesan cheese
- 1 lime, quartered
Preparation
- Preheat grill to medium-high.
- Combine mayonnaise, yogurt and chili powder in a small bowl.
- Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
Tips & Notes
- Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
Nutrition
Per serving: 98 calories; 3 g fat ( 1 g sat , 0 g mono ); 2 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 108 mg sodium; 19 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 fat
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Recipe Categories
- Health & Diet Considerations
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Gluten free
- Holiday
- Labor Day
- July 4th
- Father's Day
- Meal/Course
- Dinner
- Preparation/ Technique
- Grill/BBQ
- Servings
- 4
- Total Time
- 30 minutes or less
- Ethnic/Regional
- Mexican
- Ease of Preparation
- Easy
- Type of Dish
- Side dish, vegetable
- Publication
- July/August 2008
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