Mexican Street Corn

This ad will not print with your recipe

Print Options

Font Size
Include:
Mexican Street Corn
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.
active:
20 mins
total:
1 hr 50 mins
Servings:
8
Mexican Street Corn

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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 Facts

Serving Size:
1 ear corn
Per Serving:
148 calories; protein 5.1g; carbohydrates 17.5g; dietary fiber 1.9g; sugars 5.7g; fat 7.9g; saturated fat 2.6g; cholesterol 10.6mg; vitamin a iu 424IU; vitamin c 6.4mg; folate 39.6mcg; calcium 88.6mg; iron 0.5mg; magnesium 38.1mg; potassium 267.8mg; sodium 208.4mg.
Exchanges:

1 1/2 fat, 1 starch
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/21/2023
This ad will not print with your recipe
Ads will not print with your recipe Advertisement