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Spicy Mexican Fiesta Corn

One of my favorite things about recipe experimenting is taking a classic dish and giving it a fresh healthy twist. And, during summer there’s no better time to take advantage of all the fresh produce and herbs that are right at our fingertips. 

For a recent Mexican-inspired dinner, I gave a traditional side of corn a healthy makeover, along with an added dash of spice! Continue reading for a recipe that is sure to wow guests!

  • 1/2 teaspoon course flake salt
  • 2 canned chipotles in adobo sauce, seeded
  • 6 ears corn, husked
  • 1/2 cup queso fresco or grated parmigiano reggiano
  • 1/8 teaspoon cayenne pepper
  • Handful of chopped cilantro
  • 2 tablespoons of chili powder
  • 1 lime, cut into wedges

Preheat a grill (or a stove top skillet with grill marks) to medium-high heat.

In a food processor, combine salt and chipotles and pulse until smooth; transfer to a bowl.

Gently brush mixture on corn for flavoring and grill, turning occasionally until golden brown, 7 to 9 minutes.

Sprinkle all over with queso fresco, cayenne, cilantro and chili powder.

Serve with lime wedges on the side to squeeze over the top.

Serves: 4-6

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