Light and Easy Mexican Street Corn

Total Time: 55 minutes

Prep Time: 35 minutes

Cook Time: 20 minutes

Servings: 4

Price per serving: $9.07

Author: Leyla Shamayeva, MS, RD


Light and Easy Mexican Street Corn


· 4 medium ears of corn· 2 tablespoons avocado oil· 1/2 teaspoon chili powder· 1/2 teaspoon paprika· 1 teaspoon dried cilantro flakes· 1/2 teaspoon kosher salt· 1 tablespoon grated parmesan cheese· 1/2 lime, cut into wedges


Step 1Preheat the grill to medium.Step 2Soak the ears in a large bowl of cold water for up to 30 minutes.Step 3Towards the end of their soaking, prepare the herb mixture in a small bowl. Combine avocado oil, chili powder, paprika, dried parsley flakes, salt, and parmesan cheese. Stir well.Step 4Prepare the ears of corn. Remove them from the water, shaking off the excess. Remove one or two layers of the tougher outer husks, if any, leaving at least three layers on. Peel back the remaining layers just enough to reveal the silk inside. Pull the silk away using your hands or paper towel. Using a brush, spread the herb mixture evenly on all sides. Fold the husks back into place.Step 5Place the corn on the grill. Grill for 20 minutes, turning the ears every five minutes, until the kernels are easily pierced with a fork or knife.Step 6Remove from grill, let cool for a few minutes, and serve with lime wedges and additional herbs and spices available for sprinkling, as desired.