Grilled Oaxacan Corn

grilled-oaxacan-corn Photo: Plamen Petkov


  • 1 1/2 tablespoons lime juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • Salt
  • 4 ears corn, husks removed
  • 6 tablespoons crumbled queso fresco (about 2 oz.)
  • 1/4 cup chopped fresh cilantro for garnish, optional


1. Preheat grill to medium-high. Whisk lime juice, 1 1/2 Tbsp. oil and cayenne in a small bowl. Season with salt.

2. Brush corn with remaining 1 1/2 Tbsp. oil and grill, turning a few times, until kernels give slightly when pressed and turn deeper yellow, about 12 minutes.

3. Remove corn from grill to a serving platter and brush with lime juice mixture. Crumble queso fresco on top and sprinkle with cilantro, if desired.

  • Prep Time:
  • Cook Time:
  • Yield: 4 ears corn (serving size: 1 ear corn, 1 1/2 tbsp. cheese, 2 tsp. dressing)

Nutritional Information

Calories per serving: 213
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 20g
Fiber per serving: 2g
Cholesterol per serving: 8mg
Iron per serving: 1mg
Sodium per serving: 138mg
Calcium per serving: 68mg