• 1/4 cup crème fraîche
  • 1/4 cup light mayonnaise
  • 1/2 teaspoon fine sea 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
  • 1 lime, cut into wedges


  1. Preheat a grill to medium-high heat.
  2. Meanwhile, put crème fraîche, mayonnaise, salt and chipotles in adobo in a food processor and pulse just until smooth; transfer to a bowl.
  3. Generously brush mixture on corn and grill, turning occasionally, until deep golden brown, 7 to 9 minutes.
  4. Brush remaining crème fraîche mixture on corn, then sprinkle all over with queso fresco and cayenne.
  5. Serve with lime wedges on the side to squeeze over the top.

Nutritional Info: 

Per Serving (serves 6): 190 calories (90 from fat), 10 g total fat, 4 g saturated fat, 20 mg cholesterol, 380 mg sodium, 23 g carbohydrates, (2 g dietary fiber, 8 g sugar), 6 g protein.

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