Recipe: Mexican-Style Corn (That’s Not That Bad For You!)
There are few things that say “summer” to me like the carts pushing elotes down the streets of my very Hispanic Chicago neighborhood.
Elotes just means “corn” in Spanish. But this is not just corn. This is what I like to call “mayo corn” — corn on the cob slathered in butter, then mayonnaise, then dusted with chili powder and cheese.
Oh, yes. It is every bit as delicious as it sounds disgusting when described. Unfortunately, it is every bit as unhealthy for you.
“Cook This, Not That!” has taken a valiant stab at making a healthier-for-you option. It’s still 211 calories and 9 grams of fat. But, hey, it’s Cinco de Mayo. Damas y caballeros, I give you…
Grilled Mexican-Style Corn
- 4 ears of corn, husked
- 1 tsp salt
- 2 tbsp mayonnaise
- juice of 1 lime
- 1/2 tbsp chili powder
- finely grated Parmesan
Heat a grill until hot. While the grill is warming up, bring a pot of water to a boil. Add the corn and salt. Boil for 5 to 7 minutes, until the corn until slightly tender, but not cooked all the way through. Drain the corn and transfer to the grill; lightly char the kernels.
Mix the mayonnaise and lime juice. Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.
Happy Cinco de Mayo (and happy un-birthday, Grace)!
Editor’s Note: Today is not gracekelle’s birthday. Freshman year of college, everyone celebrated their birthdays during the school year except for gracekelle. She felt left out. So before breaking for the summer our group of friends gathered together on Cinco de May for one last dinner and to pre-celebrate her birthday. Since then, mcemilywrites considers Cinco De Mayo gracekelle’s birthday.