Mexican Street Corn
Ingredients:
- 4 ears corn, husked
- 3 T. light mayonnaise
- 3 T. nonfat yogurt
- 2 t. chili powder
- 1/4 t. cayenne pepper
- 3/4 c. grated parmesan cheese
- 1 lime, quartered
Directions:
1. Preheat grill to medium-high heat. In a small bowl, combine mayo, yogurt, chili powder, and cayenne.
2. Grill corn, turning occasionally, until slightly charred and tender, about 8-12 minutes. Grate the parmesan and quarter the lime.
apparently there was an incident and we lost one...
3. Spread with sauce and sprinkle with parmesan. Serve with lime wedge.
Peanut didn't get to try this one - it was a little spicy and hard for her to eat. She had pasta instead... and later, a bath.
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