Tasty Tuesday: Mexican Street Corn

This recipe is by: Let's Dish
This side dish is especially great during the summer months, when corn on the cob is in season. But it’s the perfect accompaniment to any Tex-Mex dish, any time of year! Typically it’s served on the cob, usually on a stick. But it’s so much easier to eat when you serve it off the cob, so that’s what I do. For extra spice, you can dice up some jalapeno and toss it in as well! 




INGREDIENTS

  • 6 ears fresh corn on the cob, husked
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Dash of cayenne pepper
  • Salt and pepper, to taste
  • 1/4 cup crumbled feta (or cheese of your choice!)
  • 1/4 cup chopped fresh cilantro

INSTRUCTIONS

  1. Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
  2. In a medium bowl, combine corn kernels, lime juice, chili powder and cayenne. Garnish with feta and chopped cilantro.
NUTRITION INFORMATION:
YIELD: 6 SERVING SIZE: 1 
Amount Per Serving:CALORIES: 173 TOTAL FAT: 11g CARBOHYDRATES: 18g FIBER: 2g PROTEIN: 4g

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