Mexican Street Corn

Name: Mexican Street Corn
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican, Latin American, American
Ingredients: 4 ears fresh corn, husked; Extra-virgin olive oil, for brushing; 1½ tablespoons mayo, (or vegan mayo); 1 garlic clove, minced; Zest and juice of 1 lime; ⅓ cup chopped scallions; ¼ cup crumbled Cotija, or feta cheese; ¼ cup finely chopped cilantro; ¼ teaspoon smoked paprika, or chili powder; 1 jalapeño, diced*; ¼ teaspoon sea salt

2 steps

Prep:10min

Updated at: Mon, 13 May 2024 15:26:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories135.4 kcal (7%)

Total Fat10.4 g (15%)

Carbs9.8 g (4%)

Sugars2.9 g (3%)

Protein3.1 g (6%)

Sodium229.6 mg (11%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 earsfresh corn

husked

extra-virgin olive oil

for brushing

1 ½ tablespoonsmayo

¼ cupCotija cheese

crumbled, or feta

¼ cupcilantro

finely chopped

¼ teaspoonsmoked paprika

or chili powder

1jalapeño

diced

¼ teaspoonsea salt

Instructions

Step 1

Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.

Step 2

In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.

Notes

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