Grilled Corn in the Style of Oaxaca

Name: Grilled Corn in the Style of Oaxaca
Yield: Makes 6 servings
Ingredients: 6 ears fresh corn with husks; 2 tablespoons reduced-fat mayonnaise; 2 tablespoons fat-free sour cream; 3 tablespoons finely grated Parmesan cheese; 1 to 2 tablespoons chili powder; 2 limes, cut into wedges; Vegetable cooking spray; 1 ½ teaspoons salt; 1 teaspoon pepper

4 Ratings
4 Reviews

It may seem unusual to spread sour cream and mayonnaise over grilled corn, but trust us - it's really good. Sweet corn combined with the creamy mixture, salty cheese, and spicy chili powder is an irresistible union of flavors.

By Steven Raichlen

Recipe by Southern Living June 2004

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Yield:

Makes 6 servings

Nutrition Info

Ingredients

6 ears fresh corn with husks
2 tablespoons reduced-fat mayonnaise
2 tablespoons fat-free sour cream
3 tablespoons finely grated Parmesan cheese
1 to 2 tablespoons chili powder
2 limes, cut into wedges
Vegetable cooking spray
1 ½ teaspoons salt
1 teaspoon pepper

Directions

Step 1
Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)

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Step 2
Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.
Step 3
Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.
Step 4
Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks.
Step 5
Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter.
Step 6
Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.

Source

Big Flavor Cookbook

Nutrition Facts

Per Serving:

128 calories; calories from fat 26%; fat 3.7g; saturated fat 1g; mono fat 0.6g; poly fat 0.6g; protein 4.2g; carbohydrates 24g; fiber 3.2g; cholesterol 4mg; iron 0.9mg; sodium 698mg; calcium 56mg.

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brenro

08/27/2014

Replace the sour cream with crema and the parmesan with crumbled asadero, throw in some chopped cilantro, and you pretty much have elotes, or Mexican street corn.

JaGaCook

07/06/2010

This was really tasty. My husband who loves corn really enjoyed it. I broiled the corn instead of grilling as I was just preparing two for a quick dinner.

ElizaThorn

09/12/2009

So amazingly delicious! I squeezed the lime first, though, then added the cream/mayo and sprinkled the powers after. I will probably make this everytime I grill corn. Thank you!

DonnaD

08/15/2009

I was missing the sour cream but used the olive oil mayo only with the rest of the ingredients. The corn wasn't too hot but it was good and I would like to try it again with the sour cream....you don't need the husks on since they are just for decoration. Preparation was very simple.

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Grilled Corn in the Style of Oaxaca

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Ingredients

Directions

Source

Nutrition Facts

Reviews (4)

All Reviews for Grilled Corn in the Style of Oaxaca

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Grilled Corn in the Style of Oaxaca

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (4)

All Reviews for Grilled Corn in the Style of Oaxaca