Mexican Street Corn
Calories 136 (31% from fat)
Fat 4.7 gram
Saturated Fat 2.4 gram
Trans Fat 0 gram
Cholesterol 12.5 mg.
Sodium 333 mg.
Carb. 19 gram
Fiber 2.5 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 7 gram
Ingredients
4 cobs of corn
4 Tbsp. fat free mayonnaise
1/2 cup cotija, queso blanco, feta, Romano or Parmesan cheese, grated
(We used Parmesan cheese.)
2 tsp. chili powder
1 lime, cut into 4 wedges
1. Clean the corn by removing the outer layers (husk) and corn silk. Leave the ends on for a handle.
2. Put the cobs in a baking pan and put under the broiler for 2-3 minutes, then rotate and repeat until they're lightly toasted all around. You shouldn't have to cook them more than about 10 minutes total.
3. Once they're cooked, do this to each corn cob. Quickly coat with 1 tablespoon of mayonnaise, then sprinkle 2 tablespoons of cheese, followed by 1/2 a teaspoon of chili powder lightly dusted over each corn cob.
4. Serve with a 1/4 wedge of lime for each corn cob that can be squeezed over the top before eating.
Yield: 4 Servings
