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Deconstructed Mexican Street Corn
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Deconstructed Mexican Street Corn combines grilled corn "off the cob", cilantro, sour cream, lime juice & parmesan cheese for an amazingly flavorful side dish recipe!
Course
Side Dish
Cuisine
Mexican
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
Servings
4
people
Calories
180
Author
Whitney Bond
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
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.
Video
Nutrition
Serving:
6
g
|
Calories:
180
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
19
mg
|
Sodium:
140
mg
|
Potassium:
357
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
530
mg
|
Vitamin C:
11.3
mg
|
Calcium:
106
mg
|
Iron:
0.7
mg