
Mexican Street Corn
Tonia BloomGrilled corn on the cob kernels are tossed in a smooth and satisfying blend of mayo, sour cream, queso fresco, lime, and chipotle chili powder. The perfect side dish for Mini Chicken Tacos.
4 from 1 vote
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Side Dish
Diet Green, Low Carb, Low Fat, Low Sodium
Servings 6
Cost $.49 per serving
Ingredients
- 4 large Corn on the Cob husked
- 2 tablespoons Mayonnaise
- 2 tablespoons Light Sour Cream
- 1 Green Onions sliced
- ½ cup Queso Fresca Cheese crumbled
- ¼ teaspoon Lime Zest
- 1 tablespoon Lime Juice
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Chipotle Chili Powder
Instructions
- Preheat grill to medium high.Grill corn, turning occasionally until lightly charred; about 10-12 minutes.Meanwhile in a medium bowl, whisk together mayonnaise, sour cream, green onion, cheese, lime zest, lime juice, salt, and chipotle chili powder.Cut cooked kernels from cobs and toss with bowl mixture.Makes six 1/2 cup servings.
Nutrition Facts
Mexican Street Corn
Amount per Serving
Calories
139
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Cholesterol
13
mg
4
%
Sodium
166
mg
7
%
Carbohydrates
18
g
7
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
5
g
10
%
Carb Count
1
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Grilling Recipes, Heart Healthy, Quick Dishes, Vegetable Dishes
Food Groups ***Starch = 1 serving
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