Grilled Mexican Street Corn

*Corn is a starchy vegetable rich in fiber, vitamins and minerals.*

Corn originated in Mexico over 9,000 years ago and is known by its original name “maize” in many parts of the world. Native Americans grew and harvested this crop as a main source of food.

Corn is high in carbs and packed with fiber, vitamins and minerals. It’s also relatively low in protein and fat.

One cup (164 grams) of sweet yellow corn contains:

Calories: 177 calories
Carbs: 41 grams
Protein: 5.4 grams
Fat: 2.1 grams
Fiber: 4.6 grams
Vitamin C: 17% of the daily value (DV)
Thiamine (vitamin B1): 24% of the DV
Folate (vitamin B9): 19% of the DV
Magnesium: 11% of the DV
Potassium: 10% of the DV

Most of the carbs in corn come from starch — which can quickly raise your blood sugar, depending on how much you eat. However, it’s also high in fiber that can help balance your blood sugar levels.

Due to its impressive nutrient profile, most people can benefit from eating whole corn and popcorn as part of a balanced diet. It’s also a naturally gluten-free food and can be eaten by those who avoid gluten.

Information from: https://www.healthline.com/nutrition/is-corn-good-for-you#benefits

Prep time: 10 minutes
Cook time: 10 minutes
Yield: 6 to 8 servings

If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. You can also substitute grated Parmesan cheese for the cotija. Make it vegan by swapping out with vegan cheese, sour cream and mayo

INGREDIENTS

6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

DIRECTIONS

Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Recipe from https://www.simplyrecipes.com/recipes/grilled_mexican_street_corn_elotes/

Grilled Mexican Street Corn