Posted: 09/14/2011 01:00:00 AM PDT
1/4 cup fat-free mayonnaise
1 teaspoon barbecue spice rub (use your favorite)
4 ears local corn, in the husks
Butter-flavored cooking spray
1 teaspoon barbecue spice rub (use your favorite)
4 ears local corn, in the husks
Butter-flavored cooking spray
1/2 cup (about 2 ounces) grated cotija cheese
2 tablespoons chopped fresh cilantro
1 lime, cut into 4 wedges
Heat a grill or grill pan to high. In a small bowl, mix mayonnaise and barbecue spice rub. Set aside.
Place corn, in the husks, on the grill or pan and allow to steam cook about 5 minutes per side. Peel back some husk and check for tenderness. When corn is tender, remove from heat but leave grill on or pan over the heat.
Cut 1 inch off top of cobs. Grasp the husk, along with the silk, and peel the husks off the cob like a banana. Continue peeling back the husks around the rest of the cob. Peeling them back together in this way creates a handle for holding the cob.
Spray corn with cooking spray and place on the hot grill or pan. Grill until the kernels begin to develop grill marks and become charred, about 2 to 3 minutes. Turn the cobs occasionally.
Using a pastry brush, brush mayonnaise mixture onto each cob. Sprinkle cheese and cilantro over the cobs.
Serve immediately with lime wedges. Makes 4 servings, EACH with 158 calories, 6 grams fat, 12 milligrams cholesterol, 23 grams carbohydrate, 7 grams protein, 3 grams fiber and 367 milligrams sodium.
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