Mexican · Lunch
Grilled Corn with Cheese and Chili
A single ear of grilled corn is charred whole, then hand-slathered with a squeezed-lime crema of sour cream and pre-crumbled cotija, dusted with chili powder from a shaker, and cilantro scattered on top. No knife touches this plate: everything comes pre-cut, squeezed, or torn.
$3
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
295Calories
9.8gProtein
17.2gFat
30.5gCarbs
6.8gSugar
4.6gFiber
870mgSodium
37mgChol
7.9gSat Fat
420mgPotassium
210mgCalcium
1.3mgIron
0.2mcgVitamin B12
11mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Sandía
international
vegetarian
gluten-free
low-calorie
low-cholesterol
no-chop
Instructions
1
Prep
Rub the corn ear lightly with vegetable oil using your hands until the whole surface is coated.
2
Grill
Place the corn directly on a preheated grill over medium-high heat, turning every 2–3 minutes for 10–12 minutes until kernels are charred and smoky.
3
Whisk
In a small bowl, combine the sour cream, lime juice, salt, and cilantro, whisking until smooth and pourable.
4
Plate
Stand the grilled corn upright, spoon the sauce over it, scatter cotija cheese on top, and dust evenly with chili powder. Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 ear (300g) corn on the cob
- 4 tbsp60g cotija cheese
- 1 tsp1 tsp chili powder
- 2 tbsp30ml lime juice
- 3 tbsp46g sour cream
- 2 tbsp2 tbsp cilantro leaves
- 1/2 tsp1/2 tsp salt
- 2 tsp10ml vegetable oil
