Oaxacan-Style Grilled Corn on the Cob

3 Reviews
ADD YOUR REVIEW
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)
By David Bonom
August 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 112
  • Fat 3.4g
  • Satfat 0.5g
  • Monofat 0.5g
  • Polyfat 0.5g
  • Protein 4g
  • Carbohydrate 20g
  • Fiber 3g
  • Cholesterol 8mg
  • Iron 0.5mg
  • Sodium 336mg
  • Calcium 18mg

How to Make It

Step 1

Preheat the grill to medium heat.

Step 2

Combine cheese and next 4 ingredients (through pepper) in a small bowl.

Step 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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Ratings & Reviews

KelLUV2Cook's Review

KarenOrdorica
May 24, 2013
We love the spicy flavor of this recipe and enjoyed it many times last summer--can't wait to make it again this season! I made the recipe just as written and served it with a variety of other grilled dishes--perfect summer eating.

ESmith6's Review

ESmith6
September 03, 2012
I liked the idea of this but the crema mixture had too much chili powder and salt for my taste. I won't make this again.

KarenOrdorica's Review

KelLUV2Cook
September 01, 2012
N/A
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