Mexican Street Corn

This is one of my favorite dishes to make during local corn season. I know that you can get commercially grown corn any time of the year now, but I prefer seasonal local sweet corn for a few reasons. It’s one of my total “trigger” foods. These key ingredients release some sort of culinary endorphin into my system and offer me great comfort. I grew up in the Hudson Valley in the Catskill Mountains of upstate New York. This is prime corn growing land and as a kid it seemed I couldn’t venture far without seeing a massive cornfield during summer months. Every time I devour a sweet juicy corn on the sob, I feel that sense of childhood freedom and being off for the summer from school. From a taste perspective if you’re not a corn purist

(just butter, salt, pepper) which I used to be forever, then this is the best way to enjoy corn on the cobb.

Traditionally the corn is coated with mayonnaise lightly before pressing into the cheese, but you can use plain fat free Greek yogurt or fat free mayo if you prefer. Mexican white cheese is authentic as the coating, but a good quality Feta works perfect.  Enjoy before the summer ends and I hope this becomes a traditional on your dinner table, regardless of the season.

Mexican Street Corn

Serves: 6 / Serving Size: 1 ear

This is pretty much my favorite summer item to serve family and friends. When corn reaches peak season, I already have the rest of the recipe waiting in my fridge.

6 ears fresh corn, husks pulled down and cleaned but left attached

1/2 cup low-fat mayonnaise

1 tablespoons lemon juice

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/3 cup reduced-fat feta cheese, crumbled

1/2 cup Parmesan cheese, shredded

2 tablespoons fresh cilantro, minced

  1. Boil or grill the corn until cooked through, about 5–6 minutes. If grilling, soak the corn and attached husks in water first so they don’t burn.
  1. Remove from the water or grill and trim off the husks, leaving about 2 inches to form a handle.
  1. Combine the mayonnaise, lemon juice, oregano, chili powder, and cumin.
  1. Spread the mayo mixture around the cooked corn evenly and place on a plate or large piece of parchment paper.
  1. Combine the feta, parmesan, and cilantro. Place on a large plate or piece of parchment paper and roll the corn into the cheese mixture. Pat the cheese onto the surface of the corn.
  1. You may serve the corn room temperature or place them into a 375°F oven for 10 minutes to heat through.

Exchanges / Choices

1 1/2 Starch

1/2 Fat

Calories                               145

Calories from Fat               40

Total Fat                              4.5  g

Saturated Fat                      1.5  g

Trans Fat                           0.0  g

Cholesterol                            5   mg

Sodium                                325 mg

Potassium                            255 mg

Total Carbohydrate               25  g

Dietary Fiber                       3   g

Sugars                                 6   g

Protein                                   7   g

Phosphorus                          135 mg