Deconstructed Mexican Street Corn
User Reviews
5.0
15 reviews
Excellent
Deconstructed Mexican Street Corn
Report
Deconstructed Mexican Street Corn combines grilled corn "off the cob", cilantro, sour cream, lime juice & parmesan cheese for an amazingly flavorful side dish recipe!
Share:
Ingredients
- 5 ears of corn
- 1/2 cup sour cream
- 3 tbsp lime juice
- 1/2 tsp cayenne pepper
- 1/4 cup Parmesan Cheese grated
- 1 tbsp fresh cilantro chopped
Add to Shopping List
Instructions
- Pull the husks off the kernels, yet keep them attached to the cob for easier handling.
- Place the ears of corn on the grill over medium heat.
- Rotate the corn on the grill 2-3 times while cooking for 15 minutes or until slightly charred.
- Remove from the grill and allow to cool slightly for easier handling.
- Remove the kernels from the cobs using a sharp knife and add them to a medium saucepan.
- Place the saucepan on the stove over medium heat and add the sour cream, lime juice and cayenne pepper.
- Mix well and heat for 5-7 minutes.
- Place in a serving bowl and top with the parmesan cheese and fresh cilantro.
Nutrition Information
Show Details
Serving
6serving
Calories
180kcal
(9%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
19mg
(6%)
Sodium
140mg
(6%)
Potassium
357mg
(10%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
530mg
(11%)
Vitamin C
11.3mg
(13%)
Calcium
106mg
(11%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 6serving | |
| Calories | 180kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 140mg | 6% |
| Potassium | 357mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 530mg | 11% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 106mg | 11% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
