Smearing mayonnaise all over the cobs before wrapping and grilling them infuses Mexican flavours into the kernels.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Method
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).
Nutritional facts <b>Per serving:</b> about
- Sodium 202 mg
- Protein 4 g
- Calories 178.0
- Total fat 6 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 32 g
%RDI
- Iron 6.0
- Folate 26.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 18.0
