CORN*****Grilled Mexican-Style Corn

By Unblond1

Super, as written. Dan liked even more than Italian version. We had it for Saturday lunch.

08/06/15 - As dinner, great again. I will eat one (unless I'm SUPER hungry) and Dan will eat three.

Ingredients

• 5 ears of corn, husked
• 1 tablespoon EVOO
• 2 cloves garlic smashed
• 2 tablespoons mayonnaise
• Zest and Juice of one lime
• few shakes chipotle Tabasco sauce, to taste
• salt, to taste
• 1/2 tablespoon chili powder
• 1/2 cup (90 grams) finely grated Parmesan or crumbled feta cheese (Recipe calls for Cotija cheese) I used the pre - crumbled, light feta in the bag.

Details

Servings 5
Cooking time 20mins
Adapted from thedailymeal.com

Preparation

Step 1

Heat a grill until hot.

Earlier in the day, or the day before, bring a pot of water to a boil. Add the corn and salt and boil for 6 minutes. Drain the corn, let cool slightly then transfer to a ziplock bag with oil and garlic. Set aside at room temperature if cooking the same day or refrigerate overnight, bringing to room temperature before grilling.

Oil the grill racks and transfer the corn to the grill; lightly char the kernels. Alternately, broil on highest rack in big oven until kernels are lightly charred, about 10 minutes.

Mix the mayonnaise with the lime zest and juice, Tabasco sauce and salt, tasting until satisfactory. Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then roll in the cheese and serve, sprinkling mine with the chili powder, if desired.

Nutrition Facts
5 Servings

Calories 161.1
Total Fat 8.3 g
Saturated Fat 2.9 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 2.7 g
Cholesterol 10.8 mg
Sodium 243.9 mg
Potassium 256.7 mg
Total Carbohydrate 18.6 g
Dietary Fiber 2.5 g
Sugars 3.0 g
Protein 7.2 g