4 Serves
84 Mins
Shuck the corn on the cob and remove the silk, then prepare the grill for medium-high heat.
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BrazilianVitamin E
32 mg / 15 mgVitamin K
67 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
274 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
327 mg / 1,250 mgPotassium
294 mg / 4,700 mgSodium
1856 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Place the corn directly on the grill and cook, turning occasionally, until the kernels are tender and charred in spots.
In a small bowl, whisk together the mayonnaise, lime juice, and a pinch of salt and pepper to create the creamy dressing.
Brush the grilled corn generously with the mayonnaise mixture and roll in the crumbled Cotija cheese.
Sprinkle with chili powder and serve immediately while hot.
3
g8
g36
g
Malaysian
Japanese