Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4

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

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