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Tuesday, August 02, 2005

Worlds' best corn...



On some days, I am adventurous. On others, I like to stick to what I know. When it comes to food, I figure why possibly ruin something that I know I can make well with a brand new recipe.

A few weeks ago we were going to have corn on the cob with dinner. I had seen this recipe a few years ago in CookingLight and figured one day I would try it. The day had come.

After making it, I can tell you that this is one of THE BEST ways to make corn on the cob that I have ever had. Make this for yourself. You won't be disappointed.

GRILLED MEXICAN CORN WITH CREMA

On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. Crema Mexicana is similar to sour cream and can be found in many large supermarkets in the Mexican food section (it's canned). If you can't find it, use low-fat sour cream.

1 teaspoon chipotle chili powder (or any chili powder)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 ears corn
Cooking spray
1/4 cup crema Mexicana
6 lime wedges

Prepare grill.

Combine first 3 ingredients.

Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges (make sure you squeeze the lime on the corn. It makes the dish).

Yield: 6 servings (serving size: 1 ear)

NUTRITION PER SERVING
CALORIES 160(29% from fat); FAT 5.2g (sat 2.5g,mono 1.5g,poly 1g); PROTEIN 5g; CHOLESTEROL 8mg; CALCIUM 24mg; SODIUM 228mg; FIBER 4g; IRON 0.8mg; CARBOHYDRATE 28.2g

1 Comments:

Blogger Sara Edwards said...

That sounds good! Did you use crema Mexicana or light sour cream?

August 02, 2005 1:32 PM

 

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