Mexican Street Corn

Portions:
4

Serving Size:
1 ear of corn

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 4 small ears of corn
  • 4 teaspoons butter
  • 1/4 cup crema fresca (Mexican sour cream)
  • 4 teaspoons queso cotija (Mexican cheese)
  • 1/4 teaspoon chile powder
  • 1 lime (4 wedges)
  • cilantro for garnish

Preparation

  1. Grill the shucked ears of corn until char marks are seen on all sides. If a grill is unavailable, boil the corn for 9 to 10 minutes.
  2. Spread a teaspoon of butter over each ear of corn until melted.
  3. Sprinkle each ear with chili powder, then drizzle with crema fresca or sour cream mixture. Sprinkle with the Cojita cheese.
  4. Cut the lime into wedges and squeeze over corn. Garnish with cilantro leaves and enjoy.

 

Helpful hints

  • Crema fresca can be found in the dairy section near the sour cream in most grocery stores. If unavailable, substitute 1 tablespoons buttermilk or mayonnaise mixed with 3 tablespoons sour cream.
  • If queso cojito is unavailable, substitute 4 teaspoons parmesan cheese.
  • To make this recipe with the corn off the cob, slice corn kernels off the cob and mix with all the ingredients. Divide into 4 servings. 

Nutrients per serving

Calories 152

Protein 4 g

Carbohydrates 16 g

Fat 8 g

Cholesterol 23 mg

Sodium 120 mg

Potassium 236 mg

Phosphorus 90 mg

Calcium 39 mg

Fiber 2.5 g

Renal and renal diabetic food choices

  • 1 starch
  • 1 vegetable, medium potassium
  • 1-1/2 fat

Carbohydrate choices

1

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