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    • Emily Roberts

      Mexican Grilled Corn with Crema Adapted from “Cooking Light”(August 2003) Yield: 6 ears 6 ears corn, husked 1 teaspoon chili powder 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Cooking spray 1/4 cup crema Mexicana (can be replaced with low-fat or regular sour cream) 6 lime wedges 1.Preheat grill to medium-high. 2.In a small bowl, combine chili powder, salt and pepper. 3.Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chili powder mixture. Spritz with lime juice. Oven Directions: If you need to roast the corn in the oven, preheat the oven to 350 degrees F, and place the corn (in its husks) on the middle rack for about 30 minutes.

    • Sarah Clementz

      summer bbq - a light version of Mexican Grilled Corn or elote

    • Gerie Cutter

      Mexican Grilled Corn: Ingredients 4 ears of corn on cob. 1 1/2 Tbsp melted butter. 1/3 c. mayonnaise. 1/2 Tbsp chili powder. 1/4 c. grated parmesan cheese (or cojita) 1 lime(cut into wedges) 1 tsp crushed red peppers (powder, optional) salt and pepper Directions Remove husks form corn. Preheat Grill - also works in the oven. Brush corn with butter. Wrap in foil for oven. Or Arrange corn flat on grill with ends away from direct heat and cook, turning often until tender(about 20 minutes). Remove corn and Spread mayonnaise on each ear, then sprinkle with chili powder, red pepper, and parmesan. Serve with lime wedges and salt and pepper. Alsoworks well if after cooking you remove corn from cob - then add all ingredients in bowl - Mexican Corn Salad!

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