On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. Crema Mexicana is similar to sour cream and can be found in many large supermarkets. If you can't find it, use low-fat sour cream.

Yield

6 servings (serving size: 1 ear)

 

Ingredients

• 1  teaspoon  chipotle chili powder
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 6  ears corn
• Cooking spray
• 1/4  cup  crema Mexicana
• 6  lime wedges

Preparation

Prepare grill.
Combine first 3 ingredients.
Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.

Nutritional Information

Calories: 160 (29% from fat)

Fat: 5.2g (sat 2.5g,mono 1.5g,poly 1g)

Protein: 5g

Carbohydrate: 28.2g

Fiber: 4g

Cholesterol: 8mg

Iron: 0.8mg

Sodium: 228mg

Calcium: 24mg

Lorrie Hulston Corvin, Cooking Light, AUGUST 2003