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Ingredients
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2 gallons water
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1 cup white sugar
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4 ears yellow corn
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mesquite wood chips
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3 tablespoons chili powder
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5 tablespoons crumbled cotija cheese
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3 tablespoons Mexican crema
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⅓ bunch chopped fresh cilantro
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1 teaspoon salt
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2 tablespoons lime juice
Directions
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Combine water and sugar in a large bowl and stir well. Leaving corn in husks, soak for at least 1 hour.
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Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
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Grill corn, still in husks, for 45 minutes. Remove from grill and let cool before shucking.
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Cut corn from the cobs and combine with chili powder. Saute corn kernels in a skillet over medium heat, tossing frequently, until you see come charring, about 5 minutes.
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Add cotija cheese, crema, cilantro, and salt and cook until warmed through, about 4 more minutes. Spritz with lime juice and serve immediately.
Nutrition Facts (per serving)
265 | Calories |
8g | Fat |
48g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 265 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 22% |
Cholesterol 23mg | 8% |
Sodium 612mg | 27% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 3g | 11% |
Total Sugars 36g | |
Protein 5g | 11% |
Vitamin C 9mg | 10% |
Calcium 134mg | 10% |
Iron 1mg | 6% |
Potassium 284mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.