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Photography: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Grilled Mexican Corn with Crema

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.

Cooking Light AUGUST 2003

  • Yield: 6 servings (serving size: 1 ear)

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

Prepare grill.

Combine first 3 ingredients.

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.

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
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Grilled Mexican Corn with Crema recipe

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