Grilled Corn with Chili Lime Mayonnaise
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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