Oaxacan-Style Grilled Corn on the Cob

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.

Yield: Serves 4 (serving size: 1 corn cob and 1 lime wedge)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4g
  • Carbohydrate: 20g
  • Fiber: 3g
  • Cholesterol: 8mg
  • Iron: 0.5mg
  • Sodium: 336mg
  • Calcium: 18mg

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

Preparation

  1. 1. Preheat the grill to medium heat.
  2. 2. Combine cheese and next 4 ingredients (through pepper) in a small bowl.
  3. 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.
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