Nourish Family Nutrition & Therapy


Corn: A Summertime Staple

Corn — a summertime staple for as long as we can remember. Corn is as versatile it is delicious;
you can eat it hot or cold, topped on salads, in soups, on and off the cob. One cup of corn
boasts almost 5 grams of insoluble fiber which can help keep your digestion regular, and corn is also an excellent source of both folate and thiamine — B Vitamins that play vital roles in healthy cell metabolism, energy and brain function.
Corn can also be a tasty complex carbohydrate to swap in when you get tired of quinoa, rice, or potatoes. Be sure to include it next time you sit down to do your meal planning.

With taco restaurants trending (an excellent take-out choice while social distancing), I’ve developed
an appreciation and persistent craving for grilled Mexican street corn. Mexican street corn has
everything I want to find in a summer side—a smoky taste, a little bit of crunch, a spicy kick,
and cheese…always cheese. Now that I’m spending more time at home, and thus cooking more
often, my recipe repertoire has been pitifully repetitive. I decided to try making my own
Mexican street corn, and found it to be wonderfully easy and quite close in taste and texture to
the restaurant version.

Grilled Mexican Street Corn Recipe


8 ears corn, shucked
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper, to taste
1 cup crumbled cotija cheese, divided
½ cup mayo
½ cup sour cream
½ cup cilantro leaves, minced, plus more for garnish
2 teaspoons lime zest
1 teaspoon ancho chile powder
Lime wedges, for serving


  1. Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.
  2. In a small bowl, stir together ⅔ cup of the cotija cheese with the mayo, sour cream, cilantro,
    lime zest and chile powder to combine.
  3. Place the corn on the hottest part of the grill and cook, turning as needed, until cooked
    through and charred, 8 to 10 minutes.
  4. Remove the corn from the grill and immediately brush each cob liberally with the cheese
    mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of
    cheese and more cilantro, then serve with lime wedges.

Recipe can be found here: https://www.tastingtable.com/cook/recipes/grilled-mexican-streetcorn-recipe-elotes – happy eating!

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