Mexican-Style Corn on the Cob
This recipe is the ultimate trifecta: simple to make, totally delicious, and a guaranteed party-pleaser. The only question…to shuck or not to shuck?
Ingredients
- 4 ears corn, in husks
- 4 tablespoons light cream cheese
- 4 teaspoons grated cotija cheese, or Parmesan
- 4 limes
- Cayenne pepper, to taste
Instructions
- Grill the corn (in the husks) for 15 minutes, rotating every 5 minutes. Alternatively, you can roast the corn in the husks in a 350°F oven by placing them directly on the oven rack for about 30 minutes.
- The corn is done when it’s slightly soft and gives a little beneath the husk or is tender when pierced with a fork.
- After the corn is cooked and slightly cooled, peel back each of the husks and discard or use as a decorative handle for eating.
- Spread each ear with 1 tablespoon of cream cheese, squeeze on the juice of ½ a lime, and sprinkle on 1 teaspoon of Parmesan cheese and a pinch of cayenne pepper (add more if you like it hot). Serve with the remaining lime wedges.
Notes
Makes 4 servings. Nutrition provided for 1 serving.
Nutrition Information per serving
Calories: 130Carbohydrates: 21gProtein: 5gTotal Fat: 4g— Unsaturated Fat: 2g— Saturated Fat: 2gCholesterol: 10mgSodium: 110mgPotassium: 280mgFiber: 2.5gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gVitamin C: 15mgCalcium: 45mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.