Preheat a charcoal or gas grill with greased grill rack for direct cooking over high heat (400 degrees).
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Rich and creamy, this mildly seasoned Mexican-style dish is made with grilled corn, queso fresco and cilantro. It can be eaten as a side dish, a potato topper or as a chip dip!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 ears sweet corn, husks and silk removed | ||
| 3 tbsp. Hy-Vee vegetable oil | ||
| 3 tbsp. Hy-Vee mayonnaise | ||
| 1 tbsp. fresh lime juice | ||
| 1 tsp. Hy-Vee chili powder | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| Dash Hy-Vee cayenne pepper | ||
| 4 tbsp. crumbled queso fresco, divided | ||
| 4 tbsp. chopped fresh cilantro, divided | ||
| Hy-Vee sour cream, for garnish |
Things To Grab
- Charcoal or gas grill
- Sharp knife
- Medium bowl
Directions
Brush corn with vegetable oil. Grill for 8 to 10 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool for 5 minutes. Cut corn kernels off cobs; set aside.
Stir together mayonnaise, lime juice, chili powder, salt, black pepper and cayenne pepper in medium bowl. Fold in corn, 3 Tbsp. queso fresco and 3 Tbsp. cilantro. Top with remaining 1 Tbsp. queso fresco and remaining 1 Tbsp. cilantro. Garnish with sour cream, if desired.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 10mg
- Sodium: 300mg
- Total Carbohydrates: 18g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%