Grilled Street Corn
“Mexican food is my grandmother’s favourite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right.” —Ashley Crainshaw, Shawnee, Kansas
Photo: Taste of Home
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- 6 medium ears sweet corn
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/8 tsp pepper
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often.
- In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.
1 ear of corn with about 1 tablespoon sour cream mixture: 143 calories, 6g fat (3g saturated fat), 16mg cholesterol, 180mg sodium, 20g carbohydrate (7g sugars, 2g fibre), 5g protein.
Diabetic Exchanges: 1 starch, 1 fat.