Chip-Crusted Grilled Corn
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Ingredients
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3/4 cup mayonnaise
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1/4 cup sour cream
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2 tablespoons minced fresh cilantro
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/4 teaspoon pepper
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1 cup crushed tortilla chips
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6 medium ears sweet corn, husks removed
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Lime wedges
Directions
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1.
In a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving. Place tortilla chips in a shallow bowl. Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes.
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2.
When cool enough to handle, spread corn with mayonnaise mixture; roll in chips. Grill corn, covered, until lightly browned, 1-2 minutes longer. Serve with lime wedges.
Nutrition Facts
1 ear of corn: 355 calories, 27g fat (5g saturated fat), 17mg cholesterol, 405mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 4g protein.
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