Description
Grilled corn draped in tangy crema, cotija cheese, and fiery chipotle chili powder, featuring zesty lime and aromatic garlic. A health-conscious twist on a traditional Mexican street snack with bold, vibrant flavors.
Ingredients
4 ears of corn, husked
¼ cup Mexican crema or sour cream
¼ cup mayonnaise (or 50/50 mayo-Greek yogurt mix)
½ cup crumbled cotija cheese
2 large cloves garlic, crushed or minced
¼ teaspoon fine sea salt (adjust to taste)
1 lime (juice and zest)
¼ cup fresh cilantro, finely chopped
½ teaspoon chipotle chili powder (adjust to taste)
Cooking spray (optional for grilling)
Instructions
Preheat grill or skillet over medium-high heat. Lightly coat corn with cooking spray.
Grill corn, rotating occasionally, until charred and tender (8–10 minutes).
In a small bowl, combine crema/sour cream, mayonnaise (or Greek yogurt mix), garlic, sea salt, and chipotle chili powder.
Spread the crema mixture evenly over grilled corn cobs.
Top with crumbled cotija cheese.
Sprinkle with lime zest and fresh cilantro.
Serve immediately with extra lime wedges for squeezing.
Notes
Use canned corn drained on the cob for convenience.
Adjust chili powder to control spice level.
Store leftovers refrigerated for up to 2 days (serving cold may alter texture).
For extra crunch, sprinkle toasted pumpkin seeds as a garnish.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 190
- Sugar: 4g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg