• Nava

Healthy, low fat Mexican, street corn


Low fat, healthy,(Nava’s version) Mexican street corn,


I love corn, I love the texture, the colour and the sweet juicy taste. I grew up in Israel where you bought everything from a street cart: falafel, ice cream, nuts, and corn on the cob. The vendor would give it to you piping hot, straight from a pot in the cart that was filled with boiling hot water and you would try to lick the melting butter before it would run down the side. It would be topped off with salt, lots of it. And that was it. There was no fancy topping or any kind of condiments to go with it, just butter, salt and super-sweet, juicy corn.

I have to confess I have never been to Mexico (I would love to go)and have never eaten so I’ve never eaten Mexican street corn, in the streets of Mexico. I have, however, been to several Mexican parties where good quality food was served and on the menu was Mexican street corn. I can’t say I wasn’t impressed with the taste or flavour of the topping, but I found the sour cream and mayonnaise topping was too rich for me.

So I decided to make a healthy, low-fat spread without losing the flavour or the smooth texture of the usual delicious topping. I have to say, I was chuffed at what I came up with and I enjoyed all three corns. I couldn’t in all good conscience put out the recipe without trying it at least three times, right?


Super easy, healthy, low fat and delicious (Nava’s version) Mexican street corn


This quantity is for three corns.


Ingredients

3 corns on the cobbs with husks

100g fetta

3 tablespoons greet yoghurt

1 tablespoon (good quality) mayonnaise

1 teaspoon lime juice

½ teaspoon fajita seasoning

½ teaspoon onion or garlic salt

Garnish with: Fresh coriander or parsley finely chopped, a sprinkle of chili flakes


Method for Topping

In a hand held blender mix all of the topping ingredients, until you get a smooth consistency. Transfer to a bowl and keep in the fridge until ready to spread on hot corn and eat, YUUUUUMMMMMMBO


Method for corn

Option 1

The authentic way to eat Mexican street corn is to throw it on the BBQ. Put the husked corn directly onto grill grates and bbq the corn for about 3 minutes, or until kernels begin to turn golden brown and look charred. Turn over and bbq the corn for another 3 minutes. When all sides are browned, corn is ready.

Option 2

Remove husks and boil corn in hot water for aprox 7 minutes.

Option 3

Pre heat the oven to 200C

Place corn on a sheet pan with husks and cook for 50 minutes (that’s the one I used)







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