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–+ servings
Mexican Street Corn

Mexican Street Corn

Tonia Bloom
Grilled 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
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Side Dish
Servings 6

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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