Elote

I'm not sure why we tried this dish, however I'm glad we did. It is now easy to see why the Mexicans are catching up to the US in terms of obesity. I mean, it never occurred to me to put mayo on corn.

It really sounds gross, but it is oh so good!

Elote

Photo by ALB

Grilled corn on the cob is a popular street food in Oaxaca, Mexico.

Ingredients
3 tablespoons fat-free mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears shucked corn
Cooking spray

Preparation
Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. (We combine everything (Mayo through salt) in 1 bowl.)
Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.

Yield: 4 servings (serving size: 1 ear of corn)

CALORIES 145 (17% from fat); FAT 2.8g (sat 0.8g,mono 0.8g,poly 0.9g); PROTEIN 5.7g; CHOLESTEROL 3mg; CALCIUM 34mg; SODIUM 227mg; FIBER 4.3g; IRON 0.9mg; CARBOHYDRATE 29g

Cooking Light, JUNE 2006