This recipe is excerpted from the beautiful seasonal online magazine recently launched by my friend Molly of MollyMy.com. I was lucky enough to collaborate with her on some fun entertaining recipes for the summer, and this recipe for skinny Mexican corn is a great way to enjoy Indian Summer, and the last corn of the season. Perfect celebrating with family and friends, and enjoying the warmer, lighter evenings of summer.
Be sure to check out Molly’s My Magazine for more lifestyle & entertaining tips, and lots of delicious summer entertaining recipes.
Makes 4 ears of corn
Total Time: 25 minutes
- 4 ears of corn, husked
- 1 tablespoon olive oil
- 3 tablespoons low-fat mayonnaise (or Vegenaise, if you can find it)
- 3 tablespoons Cotija cheese, finely crumbled
- 1 tablespoon chopped fresh cilantro
- Zest from 1 lime
- Chili powder, salt, and black pepper, to taste
- Quartered limes, to serve
- Preheat your oven to 400 degrees.
- On a sheet pan, arrange the corn and drizzle with the olive oil and a bit of salt and pepper, tossing everything together to ensure the corn is al evenly coated with olive oil.
- Roast the corn in the oven for 20 minutes, until tender and turning golden brown in spots.
- Brush the cooked corn lightly with the mayonnaise, than roll each cob in the crumbled Cotija cheese, lightly coating each cob.
- Arrange the corn on a platter, and sprinkle with the lime zest, chili powder, salt, pepper, and cilantro. Add the quartered limes to the platter, and enjoy!
Photos by Jodee Debes.