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Grilled Mexican Corn with Crema
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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.

Serves 6.

1 teaspoon chipotle chili powder
1/2 teaspoon salt (optional)
1/8 teaspoon freshly ground pepper
6 ears corn
Cooking spray
1/4 cup of crema Mexicana (or fat free sour cream, or plain yogurt)
6 lime wedges

Prepare grill.
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 
Calories: 140
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
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