Mexic-Indian Corn

Mexic-Indian Corn might be a good recipe to expand your side dish recipe box. This gluten free and lacto ovo vegetarian recipe serves 4 and costs 98 cents per serving. One portion of this dish contains approximately 3g of protein, 18g of fat, and a total of 236 calories. A mixture of black pepper, sour cream, oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodess. A few people made this recipe, and 14 would say it hit the spot. From preparation to the plate, this recipe takes roughly 13 minutes. Overall, this recipe earns a not so excellent spoonacular score of 27%. Indian Corn Salad, Indian Corn Cakes, and Indian Corn Bread Pudding are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 8 minutes

 

Ingredients:

¼ tsp black pepper

1 tbsp finely chopped cilantro, optional

4 ears of corn, husk and silk removed

2 tsp kosher salt

1 lime, quartered

1 tbsp mayonnaise

oil, for grilling

1 tbsp sour cream

Equipment:

cutting board

grill

Cooking instruction summary:

Oil grill grates and grill corn over high heat with lid closed for 6-8 minutes, turning once. When they're slightly charred and just tender, transfer to a cutting board.Meanwhile, combine the salt, pepper, and cayenne. Stir together the mayonnaise and sour cream. Spread the cheese out over a plate.Working with one ear of corn at a time, take a lime quarter and coat it in the spice mix. Use the lime to rub the spice all over the corn - really work the lime into the kernels to make sure you get the juice. Brush the spiced corn with some of the mayonnaise mixture, then roll it in the parmigiano reggiano. Repeat with remaining ears of corn. Sprinkle with chopped cilantro, if desired.

 

Step by step:


1. Oil grill grates and grill corn over high heat with lid closed for 6-8 minutes, turning once. When they're slightly charred and just tender, transfer to a cutting board.Meanwhile, combine the salt, pepper, and cayenne. Stir together the mayonnaise and sour cream.

2. Spread the cheese out over a plate.Working with one ear of corn at a time, take a lime quarter and coat it in the spice mix. Use the lime to rub the spice all over the corn - really work the lime into the kernels to make sure you get the juice.

3. Brush the spiced corn with some of the mayonnaise mixture, then roll it in the parmigiano reggiano. Repeat with remaining ears of corn. Sprinkle with chopped cilantro, if desired.


Nutrition Information:

Quickview
235k Calories
3g Protein
18g Total Fat
18g Carbs
2% Health Score
Limit These
Calories
235k
12%

Fat
18g
28%

  Saturated Fat
2g
13%

Carbohydrates
18g
6%

  Sugar
6g
7%

Cholesterol
3mg
1%

Sodium
1200mg
52%

Get Enough Of These
Protein
3g
6%

Vitamin E
2mg
18%

Vitamin K
16µg
16%

Vitamin C
11mg
13%

Folate
39µg
10%

Vitamin B1
0.15mg
10%

Fiber
2g
9%

Phosphorus
87mg
9%

Magnesium
34mg
9%

Manganese
0.17mg
8%

Vitamin B3
1mg
8%

Potassium
267mg
8%

Vitamin B5
0.7mg
7%

Vitamin B6
0.09mg
5%

Vitamin A
205IU
4%

Vitamin B2
0.06mg
3%

Iron
0.6mg
3%

Copper
0.06mg
3%

Zinc
0.45mg
3%

Calcium
12mg
1%

Selenium
0.77µg
1%

covered percent of daily need
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Food Trivia

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Food Joke

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