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Mexican Grilled Corn
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  • total
  • prep
98 calories/serving

Provided By:
EatingWell

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    • 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.

    Ingredients

    Serves:

      • 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

    Directions

    1. Preheat grill to medium-high.

    2. Combine mayonnaise, yogurt and chili powder in a small bowl.

    3. 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.

    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 Facts

    Per Single Serving / Serves 4 Total
    Calories 98Calories from fat 27
    Total Fat 3gm5%Saturated Fat 1gm5%
    Cholesterol 2mg1%Sodium 108mg5%
    Total Carbohydrates 16gm5%Fiber 4gm4%
    Protein3gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    14 Comments

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    Kevin Chung Lin

    why mayo? why?

    August 24 2010 at 6:39 PM Report abuse rate up rate down Reply
    knadine

    Love a very similar version of this just take the mayo squeeze a little lime and lime zest into till just a bit past a hint of lime taste in the mayo....mix chili powder or taco seasoning in your Parmesan/Romano, grill corn, mayo then cheese mix!

    August 14 2010 at 5:45 PM Report abuse rate up rate down Reply
    morlando1304

    Yuck - We prefer to use Picante Sauce and wrap in foil. Yumm

    August 14 2010 at 9:00 AM Report abuse rate up rate down Reply
    Mary

    sounds good.. I remove the silk then soak the cobs before grilling. cannot beat the taste of grilled corn with a great topping... happy eats

    July 19 2010 at 11:44 AM Report abuse rate up rate down Reply
    Debbie

    U can cook with or without the husk. Husk adds a smokey flavor, without doesn't. Lightly cover corn with oil (for both ways) and cook over low heat until tender. Then add your preference of sauces/spices/cheeses. Enjoy!

    July 03 2010 at 12:25 PM Report abuse rate up rate down Reply
    thetylers

    Sounds great. Going to try it.

    May 15 2010 at 12:04 PM Report abuse rate up rate down Reply
    Anita

    I had the most fabulous corn EVER in Guadalajara, Mexico. It was grilled and then dipped in limon (key lime) juice, and rolled in mild chili powder. Try it!!!!!

    May 12 2010 at 11:22 AM Report abuse rate up rate down Reply
    loyalchoice1

    Doing it this way, and especially over direct heat, the husks will brown and burn but the corn itself will brown but not burn, without the husks the corn dries way too fast. If you think this is gross, you are closed mined and have no business here.

    May 12 2010 at 11:01 AM Report abuse rate up rate down Reply
    loyalchoice1

    When I grill my corn I peel the husk to reveal the silk, silk the ears, wash then replace the husk. then soak in salty water. I put on the grill/smoker as I cook my meat, turning every 20 min i can let it cook 35-50 min. over direct heat.

    May 12 2010 at 10:59 AM Report abuse rate up rate down Reply
    flacasdaddy

    we don't put yogurt on the corn, just mayo, cheese, lemon juice, salt, and hot sauce..and is good to go..

    May 12 2010 at 9:39 AM Report abuse rate up rate down Reply

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