- Total time 15 minutes
- Portion size 8 servings
Ingredients
Crema Topping:
Method
Preheat barbecue to medium-high heat; grease grill.
In bowl, stir together crema, mayonnaise, garlic (if using) and salt until combined. Refrigerate.
Place corncobs on grill; close lid and cook, turning occasionally, until grill-marked all over and tender, about 8 minutes. Transfer to serving platter. Dollop with Crema Topping; sprinkle with Cotija, cilantro and chili powder. Serve with lime wedges.
Test Kitchen Tip: Make a corn salad by slicing the grilled kernels off the cobs. Toss with cilantro and cheese; drizzle with the crema mixture.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 190 mg
- Sugars 6 g
- Protein 7 g
- Calories 255
- Total fat 12 g
- Potassium 44 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 36 g
%RDI
- Iron 6
- Folate 2
- Calcium 7
- Vitamin A 4
- Vitamin C 27
