Grilled Corn With Chili, Cheese, and Lime
Inspired by the delicious grilled Mexican street corn, or elote, we enjoy all over Los Angeles, we created this healthier version to spice up your next barbecue.
We skipped the mayonnaise, opting instead for a light coating of olive oil and just the right amount of fresh Mexican cheese.
A sprinkling of cayenne pepper (or chili powder) and a squeeze of fresh lime are the finishing touches that give our corn that authentic flavor.
When making elote, start with the freshest ears of sweet corn you can find, still wrapped in their husks if possible.
Why? As soon as corn is picked, the natural sugar starts to turn to starch, changing the flavor and making it tougher.
To help them retain moisture, store ears of corn in their husks in the crisper drawer of your refrigerator until you’re ready to put them on the grill.
Dreaming of tasting this delicious corn recipe, but don’t have a grill?
You can make it indoors by lightly coating the boiled ears of corn with olive oil and placing them under the broiler, turning frequently until the kernels turn golden brown.
Or if you prefer your corn off the cob, you can also make this dish in a cast-iron skillet.
Allow the boiled corn to cool enough so it’s easy to handle, then use a large chef’s knife to slice the kernels off the cob over a large bowl.
Add corn kernels to a heated skillet coated with nonstick cooking spray, and cook, stirring frequently until the corn starts to brown. Stir in cheese, chili powder, and squeeze fresh lime juice into the skillet and serve.
Watch the video below to see how it’s made!
Watch 21 Day Fix creator Autumn Calabrese and her brother, chef Bobby Calabrese make a similar version of this Grilled Corn recipe on their healthy cooking show, FIXATE!
Grilled Corn With Chili, Cheese, and Lime
Spice up your next barbecue with this healthier version of delicious Mexican grilled corn that's coated in cheese, chili powder, and lime juice.
Ingredients
- Hot water
- 4 ears corn, husks removed
- 2 tsp. olive oil
- Sea salt (or Himalayan salt to taste; optional)
- ¼ cup crumbled queso fresco (or feta cheese)
- ¼ tsp. cayenne pepper
- 1 medium lime, cut into 4 wedges
Instructions
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Preheat grill to medium.
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Bring large pot of water to boil; add corn. When water returns to a boil, remove corn. Drain well.
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Brush corn with oil. Season with salt if desired.
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Place corn on grill, turning frequently, for about 4 minutes, or until corn kernels are browned. Remove from grill.
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Sprinkle corn with cheese and cayenne pepper. Serve immediately with lime wedges.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Portion Fix Containers
1 Yellow
½ Blue
½ tsp.
2B Mindset Plate It!
A great FFC as part of lunch.
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