© 2009 Liv Gluten-Free
Mexican Style Grilled Corn
There isn’t a simpler or more impressive dish to serve at your next barbeque.
4 ears corn on the cob, husks pulled back, and silk removed
1/4 cup mayonnaise
1 tablespoon chili powder
½ cup crumbled queso fresco
salt and pepper to taste
1. Preheat your grill to medium-high heat. Place the corn on the grill with the husks facing out, away from the heat. Grill the corn about 5 minutes, turning to cook evenly.
2. Spread each corn with a tablespoon of mayonnaise, then sprinkle with chili powder, salt and pepper, and roll it in the crumbled queso fresco. Serve immediately.
Light mayo will save you 40 calories and 5 grams of fat per serving.
Can’t find queso fresco? Try using shredded mozzarella cheese instead.
Category: Entertaining, Recipes, Sides, Vegetarian | Tags: finger foods, outdoors, summer foods, Vegetarian One comment »
This corn looks amazing. Can’t wait to try it out!
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