Mexican Style Corn on the Cob Recipe

Antioxidant-rich paprika and ground red pepper add vibrant color and flavor to this south-of-the border-inspired summer favorite that's anything but basic.
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Servings:
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Ingredients
  • 3 tablespoons reduced fat mayonnaise
  • 1 teaspoon McCormick® Paprika
  • 1/2 teaspoon grated lime peel
  • 1/8 teaspoon McCormick® Red Pepper, Ground
  • 4 ears fresh corn
  • 2 tablespoons grated Parmesan cheese
Directions
PREP
10 mins
COOK
10 mins

1. Mix mayonnaise, paprika, lime peel and red pepper in small bowl. Cover. Refrigerate until ready to serve. Remove husks and silk strands from corn.

 

2. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.

 

3. Spread corn with mayonnaise mixture. Sprinkle with cheese. Serve immediately.

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Nutrition (per serving)
Calories: 146 Calories
Fat: 6 Grams
Protein: 5 Grams
Cholesterol: 8 Milligrams
Carbohydrates: 18 Grams
Sodium: 167 Milligrams
Fiber: 3 Grams

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