Summer time and using the grill seem to go hand in hand in my house. We like to keep the cooking heat outside so our house doesn’t heat up! This recipe for grilled corn is a unique side dish and a fun take on the traditional Mexican Street corn. If you cannot find crema Mexicana, swap it out for reduced fat sour cream or plain greek yogurt.
1 tsp chipotle chili powder
1/2 tsp salt
1/8 tsp ground black pepper
6 ears corn
1/4 cup crema Mexicana
6 lime wedges
1. Prepare grill over medium-high heat. (I like to remove the grill rack and spray with cooking spray, or use a towel soaked in oil and wipe the racks to prevent the grill from sticking)
2. Combine chili powder, salt, and black pepper in a bowl. Set aside.
3. Place corn on the prepared grill rack. Cook 12 minutes, or until the corn is lightly browned, turn frequently.
4. Place corn on a platter and drizzle with cream and sprinkle with seasoning blend. Garnish with lime wedges.
Yield: 6 servings (160 calories, 5.2, total fat, 28 g carbohydrate, 4 g fiber, 5g protein, 8mg cholesterol)
Adapted from Cooking Light, August 2003