There’s nothing better or easier to prepare than fresh sweet corn…and now is the time that fresh corn is available in abundance on the prairies. We usually boil it in a nice big pot of water for 5-8 minutes until it has reached the desired ‘doneness’, dust it with a bit of butter and sprinkle it with salt and pepper to taste. Leftover corn can be added to salads or salsas. If you’re looking for something a little different for your next BBQ, try this Mexican style corn recipe. Serve with Pulse Canada’s Black Bean Burgers (with or without the buns).
Elote (Mexican Grilled Corn) http://www.bonappetit.com/recipe/elote
Vegetable oil, for brushing
1 teaspoon chile powder
½ teaspoon cayenne powder
8 ears of corn, husked
¼ cup mayonnaise or unsalted butter
½ cup crumbled cotija cheese, Parmesan, or ricotta salata
1 lime, cut into 8 wedges
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chile powder and cayenne in a small bowl.
Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve.
Nutritional analysis (per cob): 160 kcal, 9 g fat, 2 g saturated fat, 18 g carbohydrates, 2 g fibre, 6 g protein. Canada’s Food Guide Servings: 1.1 Vegetables & Fruit, 0.3 Milk and Alternatives.