Health JULY 2013
1. Preheat grill to medium-high. Whisk lime juice, 1 1/2 Tbsp. oil and cayenne in a small bowl. Season with salt.
2. Brush corn with remaining 1 1/2 Tbsp. oil and grill, turning a few times, until kernels give slightly when pressed and turn deeper yellow, about 12 minutes.
3. Remove corn from grill to a serving platter and brush with lime juice mixture. Crumble queso fresco on top and sprinkle with cilantro, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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