Friday, June 19, 2015

Mexican Corn

One of my favorite things to do is food truck hopping, but with a new baby, a job, and very very short weekends, I now have no opportunity to indulge myself. Since I missed Mexican Corn with a passion, I thought I'd put together my own version.  

Mexican Corn is super delicious and surprisingly easy to make.  It only takes a few ingredients and can easily be the star of a meal or simply a side dish.  I only like that there's the option of cutting the corn off the cobs and making a corn salad too.  The version I've made here is the "skinny" version. Don't be fooled, there's still lots of calories, but maybe a tiny bit less fat. I also added some paprika for a hint of smokiness.

Mexican Corn

10 minutes of Prep
10 minutes of Grill time
4 Servings

·       4 Corn Cobs
·       1/4 Cup Low Fat Yogurt
·       1/4 Cup Low Far Sour Cream
·       2 tsp. Paprika (divided)
·       1 tsp. Chili Powder
·       4 Tbsp. Olive Oil
·      4 Tbsp. Fresh Cilantro chopped
·      2 Tbsp. Parmesan Cheese
·       2 tsp. Salt (divided)
·       2 tsp. Pepper (divided)


Start your grill.  I used charcoal and let it heat up for about 25-30 minutes.  You're welcome to use propane. 




Shuck your corn but leave as much as the stalk on as you can.  Take a container, lay the corn in it and drizzle the stalks with the olive oil.  Then take a brush, and evenly coat the corn. Sprinkle 1 tsp. salt and 1 tsp. pepper on the corn.



Prepare the topping. Mix up the sour cream, yogurt, 1 tsp. paprika, 1 tsp. chili powder, 1 tsp. salt, 1 tsp. pepper, and cilantro in a small bowl.  Set aside so it becomes room temperature.



When the grill is prepared, grill the corn for about 10 minutes, constantly turning it so it doesn't brown too much.  Mine took about 2-3 minutes a side.



When corn is browned and ready, pull it from the grill.  Brush the cobs with the sour cream mixture and then sprinkle the Parmesan cheese and remaining paprika on top.

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