Grilled Mexican Corn with Crema recipe
On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. Crema Mexicana is similar to sour cream and can be found in many large supermarkets. If you can't find it, use low-far sour cream.
1 teaspoon chipotle chili powder
1/2 teaspoon salt (optional)
1/8 teaspoon freshly ground pepper
6 ears corn
1/4 cup of crema Mexicana (or fat free sour cream, or plain yogurt)
6 lime wedgesDirections
Combine first 3 ingredients.
Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is slightly browned, turning frequently.
Place corn on a platter; drizzle with crema Mexicana; sprinkle with chipotle mixture; garnish with lime wedges. Nutritional analysis per serving
Protein: 3 g.
Fat: 1.5 g.
Saturated fat: 0.5 g.
Cholesterol: 0 mg.
Carbohydrates: 25 g.
Fiber: 3 g.
Sodium: 228 mg.Source: Cooking Light