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:
covered percent of daily need
