Oaxacan-Style Grilled Corn on the Cob

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Oaxacan-Style Grilled Corn on the CobRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Look for crema at Latin markets or by the supermarket's Mexican cheeses. It's slightly tangier than sour cream.
Serves 4 (serving size: 1 corn cob and 1 lime wedge)


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1 1/2 tablespoons queso fresco
1 1/4 teaspoons chili powder
3 tablespoons Mexican crema or sour cream
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
4 ears corn, shucked
4 lime wedges


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat the grill to medium heat.

2. Combine cheese and next 4 ingredients (through pepper) in a small bowl.

3. Place corn on grill rack. Cover and grill 8 minutes or until lightly charred, turning occasionally. Place corn on a serving plate; drizzle with crema mixture. Serve with lime wedges.

Created date

July 2012

Nutritional Information

Calories 112
Fat 3.4 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 4 g
Carbohydrate 20 g
Fiber 3 g
Cholesterol 8 mg
Iron 0.5 mg
Sodium 336 mg
Calcium 18 mg