Grilled Mexican-Style Corn
1 ear of corn
- Heat grill. Rub each of the ears of corn with olive oil and place over a grill set to medium heat. Grill for 15 minutes, rotating occasionally, until corn is cooked and slightly charred. If you don't have a grill, bring a large, shallow pan of water to a boil (don't oil the corn). Add the corn to the water and simmer, rotating occasionally, for about 3 minutes. Remove from water and let dry slightly. Turn oven burner on and lightly char the corn, about 30 seconds a side.
- While corn is grilling, stir together yogurt, adobo, and chipotle. Set aside.
- Once the corn is off the grill, let cool slightly, about 3 minutes. Spread each ear of corn with a quarter of the yogurt sauce all over. Divide the cilantro and cotija and sprinkle over each of the ears. Serve with a lime wedge to squeeze over.
- Handy Hint: Shucking corn can be a pain, but if you have kids running around it's a great way to get them involved in the cooking process with a low-risk task. No knifes or heat in sight! Set them up outside with ears of corn and a bag for the remnants, and let them shuck away.
|Saturated fat||2 g|
|Polyunsaturated fat||0.7 g|
|Monounsaturated fat||2 g|