Mexican Street Corn on a Stick Recipe
A creamy, yogurt and mayonnaise-based sauce with ancho, garlic, lime, cotija, and cilantro coats fresh, grilled sweet corn... A great side dish with a cumin-rubbed and grilled chicken breast or pork chop!
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Equipment
Ingredients
Sauce
- ¼ cup plain Greek yogurt
- ¼ cup olive oil mayonnaise
- 2 tablespoons cotija - more for garnish, crumbled
- 2 teaspoons ancho or chipotle chile powder
- 1 teaspoon garlic - I like roasted garlic, minced
- 2 tablespoons cilantro - more for garnish, finely chopped
- 1 tablespoon fresh lime juice
- several grinds sea salt - to taste
Grilled Corn
- 4 ears sweet corn - snapped in half
- salt and pepper to taste
Instructions
- Husk the corn. Snap in two (if desired). Skewer (if desired). Make the sauce.
- Whisk all sauce ingredients together. Taste for seasoning.
- Grill until some kernels are charred, turning to cook on all sides - about 15 minutes total.
- Remove the corn from the grill and cool 5 minutes.
- Using a basting brush, generously "paint" the corn with the sauce. Garnish with additional crumbled cotija and chopped cilantro.
- Enjoy!
Notes
In calculating the calories, I used 1 medium (about 7") ear of corn per person (2 halves) at 100 calories per ear. I added 50 calories for the sauce, rather than 1/4 of the entire batch. The amount you brush on will determine the actual calories in your corn. As always, this information is from MyFitnessPal, and approximate.
Nutrition
Calories: 150kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com