A unique twist on a traditional corn on the cob side dish. This dish is similar to street fare found in Mexico. If you can’t find crema Mexicana, swap it out with low-fat sour cream.
1 teaspoon chipotle chili powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 ears corn
1/4 cup crema Mexicana
6 lime wedges
1. Prepare grill.
2. Combine first 3 ingredients.
3. Place corn on a grill rack coated with cooking spray and cook 12 minutes or until corn is lightly browned – turning frequently.
4. Place corn on a platter and drizzle with crema. Sprinkle with chipotle mixture and garnish with lime wedges.
Yield: 6 servings (160 calories, 5.2 g total fat, 2.5 g saturated fat, 5 g protein, 28.2 g carbohydrate, 4 g fiber, 8 mg cholesterol)
Cooking Light, August 2003