Mexican Street Corn

Ingredients

• Corn

  Sweet, yellow, cooked, boiled, drained, without salt

  5 ⅛ ear medium or 530g

• Mayonnaise-like dressing

  Regular, with salt

  ¼ cup or 59g

• Sour cream

  Reduced fat

  2 tbsp or 30g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Lime juice

  Raw

  100g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Paprika

  Spices

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
2. Preheat the grill to medium heat (between 350-450 degrees F).
3. Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
4. Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
5. Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.