A tasty grilled to the mexican of corn recipe
It is so good, you will forget that you actually eat a vegetable.
In this recipe, we recreate how the corn is served in the streets of Mexico in your own home. ThisMexicanstyle corn is coated with a thin film of Mayo (instead of butter) and surmounted with a handful ofchili powder andcheese as is traditionally done. However, if you want to cut a portion of the extra calories, you can use the lime juice and chili powder alone, they still offer a great improvement over norm boiled corn. But believe us, once you try the complete package, you will have trouble eating otherwise. This makes excellent summer treatment or as a dish of accompaniment to an external picnic (or inside this material). In addition, it's so tasty, you (and any finishy eatery you know) can not even notice that you technically eat avegetable...
Nutrition:210 calories, 9 g of fat (2 g saturated), 430 mg of sodium
Serve 4
You will need
4 husked ears
1 C. TSP salt
2 CMSP Mayonnaise
Juice of 1 lime
1/2 C pepper powder
Grated parmesan finely
How to do it
- Heat a grill until hot. While the grid warms up, bring a saucepan of water to a boil.
- Add corn and salt. Boil for 5 to 7 minutes until the corn tend to a little bit, but not cooked throughout.
- Drain corn and transfer to the grid; Slightly carbonize the grains.
- Mix the mayonnaise and the lime juice.
- Remove the corn from the grid, painting with a bit of citrus mayonnaise, then dust with chili powder and parmesan.
Eat
Grilled corn is one of the pleasures of life, and super easy to do, too. In other words, if you have access to an open fireplace or outdoor barbecue. If you live in an apartment and have limited access to the outdoor space, and even less zoning allows you to grill your dinner outside, do not worry; We have other options for you! All you need is a flat cast iron pan and a stove. For the extra visual effect, you can opt for one of the grill edges to give your corn the appearance of having been through a naked flame.
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