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Citrus Press


Grilled Mexican Street Corn

2   limes, divided
3    tbsp (45 mL) light mayonnaise
3    tbsp (45 mL) sour cream
1   cup (250 mL) finely grated cotija cheese (see Grill Masterís Tip)
4   ears fresh corn in husks
2   tsp (10 mL) Chili Lime Rub
1/4    cup (50 mL) coarsely chopped fresh cilantro
  1. Prepare grill for direct cooking over medium-high heat. Juice one lime using Citrus Press to measure 1 tbsp (15 mL). Cut remaining lime into quarters; set aside.
  2. Combine mayonnaise, sour cream and lime juice in (2-cup/500-mL) Prep Bowl; mix well. Place cheese in a shallow dish; set aside. Carefully pull back husks of corn; remove silk. Divide husk leaves of each ear into two sections and tie into a knot to create a handle.
  3. Place corn on grid of grill. Grill, covered, 10-12 minutes or until corn begins to char, turning occasionally. Remove corn from grill. Brush mayonnaise mixture over corn using Chefís Silicone Basting Brush. Roll each ear of corn in cheese and sprinkle evenly with rub. Garnish with cilantro. Serve with lime wedges.

Yield: 4 servings

Nutrients per serving: (1 ear of corn): Calories 270, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 600 mg, Carbohydrate 30 g, Fiber 3 g, Protein 10 g

U.S. Diabetic exchanges per serving: 2 starch, Ĺ medium-fat meat, 2 fat (2 carb)

Cook's Tips: Cotija (co-TEE-ha) cheese is a dry, firm Mexican cheese with a salty flavor. It can be found pre-grated in bags in the ethnic cheese section of larger grocery stores. Pre-grated Parmesan cheese (found in cans) can be substituted for the cotija cheese, if desired. Chili powder can be substituted for the Chili Lime Rub, if desired.