Ingredients
- 4 ears of sweet corn in husk preferred
- ¼ cup (60ml) of low-fat sour cream
- ¼ cup (60ml) of light mayonnaise
- 1 lime juiced
- 1 garlic clove grated
- ½ tsp (2.5ml) of salt
- 1 cup (250ml) cotija or feta cheese crumbled
- ½ tsp (2.5ml) of chili powder
- ¼ cup (60ml) of fresh cilantro chopped
- 2 Tbsp (30ml) of panko crumbs
- ● pepper to taste
Instructions
- Preheat BBQ to medium heat. Soak corn in water for 15-30 mins before grilling to prevent the husks from burning. Grill the corn in its husk until sweet and tender (around 7-10 minutes). Remove husk and finish cooking for 2-3 more minutes. Set corn aside to cool slightly.
- While corn is cooking, make a crema: Whisk sour cream, mayonnaise, lime juice, garlic, and salt in a medium bowl until well combined.
- Pour the crema into one plate and crumbled cheese into another, with both plates side by side. Roll the corn into the crema and then the crumbled cheese.
- Top each corn with chili powder, cilantro, panko crumbs, and pepper to taste.
Nutrition Facts
Sweet & Tangy Mexican Street Corn
Per
222 g
Calories
224
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Carbohydrates
28
g
9
%
Fibre
3
g
13
%
Sugars
10
g
11
%
Protein
10
g
20
%
Cholesterol
25
mg
8
%
Sodium
350
mg
15
%
Potassium
350
mg
10
%
Vitamin A
34
IU
1
%
Vitamin C
10
mg
12
%
Calcium
100
mg
10
%
Iron
0.75
mg
4
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
You can also make this recipe on the stove top with a pan.
Recipe by Dietitian and Food Stylist, Elis Halenko
