Grilled Corn with Chili Lime Mayonnaise

Tested Till Perfect

Smearing mayonnaise all over the cobs before wrapping and grilling them infuses Mexican flavours into the kernels.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 178
pro 4 g
total fat 6 g
sat. fat 1 g
carb 32 g
fibre 5 g
chol 5 mg
sodium 202 mg
% RDI: -
calcium 1%
iron 6%
vit A 4%
vit C 18%
folate 26%
    8 corn cobs
    1/2 cup (125 mL) light mayonnaise
    1 green onion, thinly sliced
    1 jalapeño pepper, seeded and minced (or pinch cayenne pepper)
    1 clove garlic, minced
    1 tsp (5 mL) grated lime rind
    1 tbsp (15 mL) lime juice
    1/4 tsp (1 mL) each salt and pepper
    1 cup (250 mL) shredded old Cheddar cheese (optional)

Preparation:

Without tearing, carefully peel back corn husks; remove silks. Set aside.

In bowl, combine mayonnaise, onion, jalapeño pepper, garlic, lime rind and juice, salt and pepper; spread 1 tbsp (15 mL) over kernels of each cob. Pull up husks, smoothing over cob; tie each tightly at top with string. (Make-ahead: Cover and refrigerate for up to 5 hours.)

Place corn on greased grill over medium-high heat; close lid and grill, turning frequently, until charred and beginning to smoke, about 25 minutes. To serve, pull back husks and sprinkle each cob with 2 tbsp (25 mL) cheese (if using).

Source

Canadian Living Magazine: September 2004





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