Grilled corn on the cob is a popular street food in Oaxaca, Mexico and makes an easy and tasty summertime side dish.
3 tablespoons fat-free mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears shucked corn
How to Make It
Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl.
Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.
I give this five stars both for its flavor and ease of preparation. I don't have a grill, so I boiled the ears of corn, stripped the cob, and mixed the kernels with the seasoning and served it with tortilla chips. Heaven.
This was a great recipe!!! Wonderful flavors and really easy to make. I made some changes, it's probably not "authentic" anymore but it worked! I use plain Greek yogurt instead of mayo - no reason other than we simply don't eat mayo :-) The second time I made this, I had to bring a side dish to a potluck. I grilled the corn, then cut the kernels off & added to a bowl. Mixed in the rest of the ingredients. So people scooped it out w/ a spoon onto their plates instead of eating corn on the cob. I have to say it worked pretty good!! I make it both ways now, and regularly. A really really good side dish!!!
This is now a staple for casual summer dinners. To be lazy we just mix all of the ingredients together and spread on the corn. We also discovered that using this same technique yields a delicious dipping sauce for sweet potato fries.