Mexican Street Corn
Servings
2Serving size
1 cupThis recipe can easily be multiplied, is great hot or cold, and keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 2 medium ear Corn, sweet, yellow, raw (cut the kernels from the cob) |
| 2 Tbsp. Reduced fat mayonnaise |
| 1/8 Tbsp. Cayenne pepper |
| 1/2 lime yields Lime juice, raw |
| 1 tsp. Lime zest (minced) |
| 2 Tbsp. Coriander (cilantro) leaves, raw (coarsely chopped) |
| 1 ounce Cotija cheese (crumbled)(or crumbled feta cheese) |
Instructions
Add the olive oil and swirl to coat the pan.
Add the garlic and corn and return the pan to the oven.
Roast for about 20 minutes. Toss frequently so that the corn browns but does not burn.
While the corn is cooking, place the mayonnaise, cayenne pepper, lime juice, and lime zest in a mixing bowl and whisk until smooth.
Fold in the cilantro.
When the corn is lightly browned, remove from the oven and add to the bowl with the mayonnaise mixture.
Fold together gently.
Serve topped with the crumbled cheese.
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Special Diet Information
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Lactose
This recipe contains cheese, and some who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a fantastic side dish. The corn is sweet in a rich, creamy sauce that is still light and not too calorie rich. The cheese adds just the right salty, umami touch to balance the tang of lime and spicy cayenne pepper.
You can serve this as a side dish with almost anything – grilled fish or chicken, for example – but it also makes a great filling for tacos or can be folded into an omelet. Make extra.