updated 2007 ~
This didn't turn out so great but it's not likely the recipe's fault -- so taste-wise, I'm going to recommend it anyway.
- The corn wasn't so great, on the starchy side.
- My grilling work was, well, inexpert.
- I was out of mayo so quick-quick made some but homemade mayonnaise, while delicious, lacks the bite of commercial brand.
- And finally, I think the cheese is supposed to melt on the hot corn and for some reason, tonight's didn't.
I will try again some time. I bet it'll turn out to be delicious!
This recipe is a perfect example of why, for everyone's health, all cooking magazines and all cookbooks MUST include nutrition information with recipes.
Who'd guess that Mexican Street Corn would rack up SEVEN points? (I think in Weight Watchers terms since losing 30 pounds three years ago. For the 'unenlightened' seven points is equivalent to a third of a day's calories for someone in weight-loss mode, about a quarter for someone in weight-stable mode.)
Here's the dialogue that would have gone on in my head without access to real information. Sure it's got some mayonnaise. But it's light mayo! And only 1/3 cup for four people! And sure there's a bit of cheese, but only 1/4 pound for four people! How bad can it be?
To analyze your own recipes, I'm happy to recommend software called AccuChef for nutrition analysis.
In addition, we need to ask/encourage/insist that our favorite recipes sources include nutrition information.
MEXICAN STREET CORN
Active time: maybe 15 minutes?
Time to table: maybe 30 minutes?
4 ears sweet corn, husks and silk removed, stems left on
1/3 cup light mayonnaise (Hellman's is my pick)
1/4 teaspoon sweet paprika (the original recipe specified 'hot smoked paprika')
1 teaspoon garlic from a jar
4 ounces grated Cheddar cheese
Grill the corn. While it's grilling, mix the mayonnaise, paprika and garlic in a small dish. Place the cheese in a long, low container in which the corn can be rolled. (The original recipe suggests refrigerating the cheese while the corn grills so that it doesn't clump.)
Spread the mayonnaise mixture on each cob, then roll in the cheese.
Per Ear, assuming an ear yields 1/2 cup kernels: 242 Cal (58% from Fat, 15% from Protein, 26% from Carb); 10 g Protein; 16 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 17 g Carb; 2 g Fiber; 3 g Sugar; 207 mg Calcium; 1 mg Iron; 348 mg Sodium; 36 mg Cholesterol; Weight Watchers 5 points
Sara Moulton Cooks at Home