Mexican Grilled Corn

Mexican Grilled Corn

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.

• Serves: 4
• Prep Time: 25 minutes

Grilled CornDescription
Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.


2 tablespoons low-fat mayonnaise
2 tablespoons nonfat plain yogurt
1/2 teaspoon chili powder
4 ears corn, husked
4 tablespoons finely shredded Cotija (see Cook Tips) or Parmesan cheese
1 lime, quartered

Cooking Instructions

Preheat grill to medium-high.

Combine mayonnaise, yogurt and chili powder in a small bowl.

Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.

Cook's Tip

Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

Nutritional Analysis Per Serving: 98 Calories; 3 g Fat (1 g Saturated Fat); 2 g cholesterol; 108 mg sodium; 16 g carbohydrates; 4 g Fiber; 3 g protein; 19 mg potassium.

Dietary Exchanges:
1 starch, 1 fat

Last Updated Wednesday, August 20, 2014 - 07:37 AM.