Mexican-Style Grilled Corn with Toppings
An option to potato salad could be Grilled Corn. Once you try corn this way, other ways seem “down hill”.
In Old Mexico, grilling corn is generally the preferred way to prepare corn on the cob. The flavors are enhanced by the caramelization of the corn as it grills to a “brown flecked perfection”. Try the toppings for a real sizzling taste sensation! Watch out, you’ll likely to get “hooked” on the amazing flavor.
You can grill corn this way on an outdorr grill, undr the broiler, or on a stovetop grill. The various toppings really make it fun.
Cooking Time: 12 to 15 servings
Yield: 4 servings
4 large ears fresh, sweet corn
2 teaspoons vegetable or olive oil
Select fresh corn by pressing a finger nail into the kernels. If they squirt a milky like substance, the corn is very fresh. The green husk should also look fresh, not wilted.
Preheat the cooking surface. Husk the corn and remove the silk. Lightly oil each ear, then place on the grill and cook until the kernels, when pierced, are firm and not milky. The outside edges of the kernels should be a bit blackened. Serve with your choice of the following toppings.
Per Serving: Calories 103, Protein 3 g., Carbohydrates 19 g., Fiber 2 g., Fat 3 g., Saturated Fat 0 g., Cholesterol 0 mg., Sodium 13 mg. (Analyzed without the toppings.)
Fresh Lime and Caribe Chile
1 lime, cut into wedges
4 teaspoons crushed red caribe chile
Serve lime wedges—2 per person per ear—along with a small bowl of the chile.
Per Serving: Calories 8, Protein 0g., Carbohydrates 2 g., Fiber 1 g., Fat 0 g., Saturated Fat 0 g., Cholesterol 0 mg., Sodium 0 mg.
New Mexican Herbs
2 Tablespoons olive oil
½ teaspoon ground Mexican oregano
½ teaspoon ground cumin
½ teaspoon crushed pequin quebrado chiles
Before grilling the corn, combine the oil, oregano, cumin and chiles. Sere with the hot corn. This topping can alos be used for dipping bread. It will keep for several days at room temperature.
Per Serving: Calories 62, Protein 0 g., Carbohydrates 0 g., Fiber 0 g., Fat 7 g., Saturated Fat 1 g., Cholesterol 0 mg., Sodium 1 mg.
Mexican Hot Mayonnaise
4 Tablespoons (1/4 cup) mayonnaise
1 small jalapeno, minced (or ¼ teaspoon pequin, chipotle, caribe or other chile to taste)
Combine the mayonnaise with the chile. Serve hot with the hot corn.
Per Serving: Calories 103 g., Protein 0 g., Carbohydrates 1 g., Fiber 0 g., Fat 11g., Saturated Fat 2 g., Cholesterol 10 mg., Sodium 76 mg.
Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.