Mexican Grilled Corn
Corn-on-the-cob slathered in butter is a quintessential summer barbecue staple, but this Mexican grilled corn recipe takes it one-step further with a chilli powder rub and a creamy yogurt mixture. If you want to eat a little lighter, but still want to enjoy delicious food, this corn recipe is lower fat and lower sodium than many dishes because it uses light sour cream for the creamy proponent and Mrs. Dash in the Fiesta Lime flavor as a tasty, sodium alternative. Simple healthy recipes, like this grilled corn, makes an easy, yet delicious addition to any dinner table through the week. This easy corn recipe takes very little time to put together and is a healthy vegetable side dish while being incredibly delicious as well.
During corn season, which happens during a short time of the year, it is no wonder you will want to take advantage and pick up numerous cobs of corn. When you do, try this Mexican grilled corn recipe, which is spiced with chilli powder, salty and nutty from fresh Parmesan and refreshing from cilantro and lime. Although this easy grilled corn recipe would be an excellent addition to grilled chicken, fish or beef, consider including it as part of a Mexican meal of tacos and Agua Fresca to drink. While this particular corn recipe isn’t traditional to Mexican cuisine, it includes many of the signature flavours people have come to associate with Mexican food, like cilantro, lime, and Chilli. North Americans primarily enjoy yellow corn varieties as a fresh vegetable or as various corn derivatives that load processed food in the grocery store, but in Mexico, corn is a staple crop of which there are hundreds of varieties. Almost every dish that exists in Mexican cuisine includes corn or maize as it is often referred to and takes shape in the tortilla involved in tacos, enchilada, tostada, and quesadillas, as well as a filling for tamales or the soup, pozole. Mexico even uses a fungus, called huitlacoche, otherwise known as corn smut, in their dishes, which grows on diseased corn.
Nutrition Facts for: Mexican Grilled Corn from The Cookie Rookie
Ingredients: Fresh ears of corn, yogurt, sour cream, parmesan cheese, chili powder, Fiesta Lime Mrs. Dash, salt, pepper, fresh cilantro, lime.
* The entire recipe has been calculated for 4 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 188, Calories from Fat 77, Total Fat 8.5g 13%, Saturated Fat 5.5g 28%, Cholesterol 27mg 9%, Sodium 987mg 41%, Potassium 224mg 6%, Carbohydrates 18.6g 6%, Dietary Fiber 2.5g 10%, Sugars 3.7g, Protein 13.5g, Vitamin A 11%, Vitamin C 16%, Calcium 33%, Iron 12%
In North America, sweet corn varieties prevail, making this corn-on-the-cob recipe the ideal choice for easy dinners through the week or on the weekend. It is also ideal to serve a crowd since corn prices are reasonable in the summer, and you can load up on several cobs of corn. As a result, you can include this barbecue corn recipe as an addition to your next summer barbecue along with grilled hamburgers and hot dogs, or even just as a pairing to perfectly grilled steak for a family dinner. If you make this corn for a crowd and have some leftover, you can always turn it into a creamy corn salad the next day by removing the kernels from the cobs and tossing with the diced roasted red pepper, fresh herbs, and additional lime juice. Alternatively, you can use the corn as a filling for your morning omelette recipe. Thank you to Becky, the author of ‘The Cookie Rookie’ recipe blog, for sharing her easy Mexican grilled corn recipe for barbecue dinner throughout the summer.
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