Spicy Corn Kabobs

PREP: 10 min. • GRILL: 25 min. MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX -

Corn on the cob be­comes a tangy delight when grilled, dot­ted with sour cream and cheese, and zinged with a splash of lime. —Leah Lenz, Los An­ge­les, CA

6 medium ears husked sweet corn, halved 1/4 cup sour cream 1/4 cup may­on­naise 1/2 cup grated cotija cheese or Parme­san cheese

2 tsp. chili pow­der

1/4 tsp. cayenne pep­per, op­tional 6 lime wedges

1. In­sert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, cov­ered, over medium heat for 25-30 min­utes or un­til ten­der, turn­ing of­ten.

2. In a small bowl, com­bine the sour cream and may­on­naise; spread over corn. Sprin­kle with the cheese, chili pow­der and, if de­sired, cayenne.

Serve with lime wedges.

PER SERV­ING 205 cal., 13g fat (4g sat. fat), 20mg chol., 222mg sod., 19g carb. (3g sug­ars, 3g fiber), 6g pro.

Spicy Corn Kabobs

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