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1
package (12 count)frozen corn-on-the-cob
1 1/2
cups shredded añejo, fresco or cotija style cheese (6 oz)
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1
In 4-quart saucepan, place frozen corn-on-the-cob; cover with cold water. Heat to boiling over high heat. Cover and reduce heat slightly. Boil 4 to 6 minutes or until thoroughly heated. Do not overcook.
2
Remove corn from water. Immediately spread mayonnaise over corn. Sprinkle with cheese and chile powder.
Expert Tips
- Elotes con Limon y Chile: Spread 3/4 cup butter on hot corn instead of mayonnaise. Squeeze juice from 2 limes on corn instead of sprinkling with cheese. Sprinkle with chile powder and salt, if desired.
- Elotes con Crema y Chile: Spread 3/4 cup sour cream on hot corn instead of mayonnaise. Sprinkle with chile powder and salt, if desired.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 140
% Daily Value
- Total Fat
- 16g
- 25%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 250mg
- 11%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 4g
- Protein
- 6g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
