Mexican Street Corn

  • Wednesday, April 16, 2014

Mexican Street Corn

1/2 cup sour cream
2 T minced fresh cilantro
2 tsp fresh lime juice
1 garlic clove, minced
1 tsp ancho chile powder
1 tsp kosher salt
4 large ears of corn, husks and silk removed, stalks left intact
1 T olive oil
1/2 tsp ground black pepper


Preheat a gas grill to medium-high heat. (Or for a charcoal grill, light a large chimney starter filled with 6 qt of charcoal and distribute lit coals in a single layer on grill bottom.) In small bowl, whisk together sour cream, cilantro, lime juice, garlic, chile powder, and 1/2 tsp salt; set aside. Rub corn with olive oil, remaining 1/2 tsp salt, and pepper. Grill over direct heat, turning frequently, until well browned all over, 7 to 10 minutes. Working with about 1/2 of the sour cream mixture, baste the top side of the corn, flip, and quickly baste the bottom side. Remove corn from heat and serve, passing remaining sour cream mixture separately.

Nutrient Analysis Per Serving

Calories: 220
Total fat: 10 g
Sat fat: 4.5 g
Trans fat: 0 g
Cholesterol: 20 mg
Sodium: 510 mg
Total carbohydrate: 28 g
Dietary fiber: 3 g
Protein: 6 g   Serves 4


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