Preheat rill for high heat. Brush corn with vegetable oi. Grill corn, turning every 2 to 3 min, until slightly charred on all sides. Cool and cur corn kernels off cob.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne.
Garnish with queso fresco and chopped cilantro.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 96 (91%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 100.3mg||3 %|
|Potassium 198.3mg||5 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.8g|
|Protein 0.9g||1 %|
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Calories per serving: 106
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