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Oaxacan-Style Grilled Corn on the Cob

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 25 mins
Total time 25 mins
Yield Serves 4 (serving size: 1 corn cob and 1 lime wedge)
Look for crema at Latin markets or by the supermarket's Mexican cheeses. It's slightly tangier than sour cream.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.