Grilled Mexican Corn with Crema

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. Crema Mexicana is similar to sour cream and can be found in many large supermarkets. If you can't find it, use low-fat sour cream.

Yield: 6 servings (serving size: 1 ear)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 29%
  • Fat: 5.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 28.2g
  • Fiber: 4g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 228mg
  • Calcium: 24mg

Ingredients

  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 ears corn
  • Cooking spray
  • 1/4 cup crema Mexicana
  • 6 lime wedges

Preparation

  1. Prepare grill.
  2. Combine first 3 ingredients.
  3. Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.
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