Grilled Mexican-Style Corn

Serving Size
1 ear of corn
Prep Time
10 min
Cook Time
15 min
Grilled Mexican-Style Corn

Nutrition Information

Calories 136.5
Fat 5.8 g
Saturated fat 2 g
Polyunsaturated fat 0.7 g
Monounsaturated fat 2 g
Cholesterol 7.5 mg
Sodium 139 mg
Carbs 18.2 g
Fiber 2.5 g
Protein 6.2 g
Health Benefit
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  1. Heat grill. Rub each of the ears of corn with olive oil and place over a grill set to medium heat. Grill for 15 minutes, rotating occasionally, until corn is cooked and slightly charred. If you don't have a grill, bring a large, shallow pan of water to a boil (don't oil the corn). Add the corn to the water and simmer, rotating occasionally, for about 3 minutes. Remove from water and let dry slightly. Turn oven burner on and lightly char the corn, about 30 seconds a side.
  2. While corn is grilling, stir together yogurt, adobo, and chipotle. Set aside.
  3. Once the corn is off the grill, let cool slightly, about 3 minutes. Spread each ear of corn with a quarter of the yogurt sauce all over. Divide the cilantro and cotija and sprinkle over each of the ears. Serve with a lime wedge to squeeze over.
  4. Handy Hint: Shucking corn can be a pain, but if you have kids running around it's a great way to get them involved in the cooking process with a low-risk task. No knifes or heat in sight! Set them up outside with ears of corn and a bag for the remnants, and let them shuck away.
Nina Lincoff