Thursday, July 8, 2010

Grilled Corn Oaxaca Style

I can't take credit for this recipe, but WOW is it good! I spent the 4th of July in Arkansas with family, and my aunts prepared this amazing Mexican-style corn on the grill. It was the perfect side dish for the South of the Border feast, and I couldn't get enough! Corn on the grill is amazing in itself, but when it's spread with the creamy combo of mayo and sour cream (use low fat!), sprinkled with seasonings and drizzled with lime juice, it is irresistable! The smoky, creamy and bright flavors combine beautifully. Enjoy!

Grilled Corn Oaxaca Style
A creamy and flavorful coating for succulent grilled corn makes for the perfect side dish to any meal!
Serves 6

6 ears fresh corn with husks

2 tablespoons reduced-fat mayonnaise
2 tablespoons fat-free sour cream
3 tablespoons finely grated Parmesan cheese
1 to 2 tablespoons chili powder
2 limes, cut into wedges
Vegetable cooking spray
1 1/2 teaspoons salt
1 teaspoon pepper

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)
Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.

Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.

Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks.

Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter.

Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.

Courtesy of My Recipes

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