CHEF JEFF — ONE BYTE AT A TIME: Grilled Mexican Corn

Here’s a twist on one of summer’s favorite veggies.

Grilled Mexican Corn

4 ears sweet corn, husks intact

8 tablespoons mayonnaise

½ pound cojita or feta cheese, crumbled fine

1 cup chopped cilantro, or to taste

Ground chili powder

Sea salt

2 limes, cut into wedges

Pull husk back from corn just enough to remove silk. Brush corn with mayonnaise. Pull husks back around ears. Place corn on hot grill. Cook, turning to brown all sides. Remove from grill and, using tongs, pull back husks to form handles. Brush corn again with mayonnaise. Divide cheese among 8 plates. Mix with cilantro. Sprinkle cheese mixture over corn. Season to taste with chili powder, sea salt and lime juice.

Yield: Serves 8.

Approximate nutritional analysis per serving: 242 calories, 18 grams fat (6 grams saturated), 31 milligrams cholesterol, 6 grams protein, 17 grams carbohydrates, 2 grams fiber, 407 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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