Mexican · Lunch
Grilled Corn with Cheese and Chili (Low-Calorie)
Grilled corn on the cob finished with a light lime-yogurt crema instead of mayonnaise, dusted with cotija cheese and chili powder. The corn chars directly over open flame for smoky sweetness, then gets a quick brush of seasoned yogurt, fresh lime juice and a scatter of cilantro before serving hot off the grill.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
263Calories
10.7gProtein
7.5gFat
43.5gCarbs
9.4gSugar
5.3gFiber
386mgSodium
21mgChol
3.7gSat Fat
483mgPotassium
220mgCalcium
1.5mgIron
0.3mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Husk the corn cob and pat dry. Stir yogurt, lime juice and a pinch of salt together in a bowl until smooth.
2
Grill the corn over medium-high heat, turning every 2 to 3 minutes, for about 10 to 12 minutes until kernels char in spots and are tender when pierced.
3
Brush the hot corn all over with the lime-yogurt mixture so it coats evenly and starts to melt slightly against the heat.
4
Plate
Sprinkle crumbled cotija cheese and chili powder over the coated corn, scatter cilantro over top, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 ear (420g) corn on the cob
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lime juice
- 1 oz28g cotija cheese
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp cilantro
