Grilled Corn in the Style of Oaxaca
Ingredients
6 ears fresh corn with husks
2 tablespoons reduced-fat mayonnaise
2 tablespoons fat-free sour cream
3 tablespoons finely grated Parmesan
cheese
1 to 2 tablespoons chili powder
2 limes, cut into wedges
Vegetable cooking spray
1 1/2 teaspoons salt
1 teaspoon pepper
Preparation
Prepare a hot fire by piling charcoal
on one side of grill, leaving other side empty. (For gas grills, light only one
side of grill.)
Remove heavy outer husks from corn;
pull back inner husks. Remove and discard silks. Tie inner husks together with
string.
Stir together mayonnaise and sour
cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and
lime wedges in small serving bowls, and set aside.
Coat each corn cob lightly with
cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food
grate of grill so that tied husks lie on unlit side to prevent burning husks.
Grill corn, covered with grill lid,
over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning
occasionally. Place grilled corn cobs on a platter.
Spread corn evenly with mayonnaise
mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges
over corn.
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