Try this Grilled Corn with Chiles recipe, or contribute your own.
Suggest a better descriptionPreheat the grill. Pull down the corn husks, but dont remove them. Extract the silk and rewrap the husks around the corn. Soak the ears in cold water for 30 minutes. In a blender or food processor, combine the remaining ingredients. Pulse intermittently to make a paste. Remove the corn from the water, pull back the husks and drain thoroughly. Spread the paste over the kernels. Rewrap the husks, then arrange the corn on the hot grill. Cook, turning often, for about 15 minutes, or until the husks are lightly charred. Serve in the husks. Optional serving style: After removing corn from water, drain, rewrap in husks and grill. When done, remove from grill, cut corn into 1 inch rings and toss with the chile paste. Serve in a bowl. Yield: 6 servings TOO HOT TAMALES SHOW #TH6318
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 95 | ||
Calories from Fat: 24 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.5mg | 0 % | |
Potassium 384.1mg | 10 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 12.2g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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