This grilled corn recipe is from "The New Essentials Cookbook." Photo by: Joe Keller/America's Test Kitchen via AP
June 12, 2019 10:24:17 AM
In Mexico, vendors sell this messy, cheesy, utterly delicious grilled corn from carts. To bring this street food to the home kitchen, we broiled the corn on the cob instead of heading out to the grill, first brushing it with oil to keep it from drying out.
Mayonnaise makes a good substitute for Mexican crema, especially when it's dressed up with cilantro, garlic, lime, and chili powder.
Hard-to-find traditional Cotija cheese is great, but salty, crumbly feta is just as good. To keep it from crumbling right off the corn, we mixed it in with the mayonnaise before slathering the mixture all over the charred corn and broiling it for another few minutes.
MEXICAN STREET CORN
Start to finish: 35 minutes
6 ears corn, husks and silk removed, stalks left intact
1 tablespoon olive oil
1/2 cup mayonnaise
1 ounce feta cheese, crumbled (1/4 cup)
2 tablespoons minced fresh cilantro
1 tablespoon lime juice, plus lime wedges for serving
1 garlic clove, minced
1 teaspoon chili powder
Salt and pepper
Nutrition information per serving: 253 calories; 178 calories from fat; 20 g fat (3 g saturated; 0 g trans fats); 13 mg cholesterol; 285 mg sodium; 19 g carbohydrate; 2 g fiber; 5 g sugar; 5 g protein.
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