Lightened Up Spicy Mexican Street Corn
- August 30, 2018
- 1 Comments
This recipe puts a healthier spin on this popular food truck dish! My Lightened Up Spicy Mexican Street Corn recipe gives you all of the flavor but with less calories and less fat!
Summer is slowly coming to an end and I couldn’t be happier lol! I am a Fall/Winter type of gal! I LOVE cozy sweaters, boots, pumpkins, mistletoes, hot chocolate…I guess you get the idea lol! It’s just something about the cool weather that brings a smile to my face 🙂
So what does boots and pumpkins have to do with this Lightened Up Spicy Mexican Street Corn?? Lol! Well as my tribute to the end of summer, I wanted to make a healthier version of this classic summertime recipe! I’ve seen Mexican Street Corn on the Food Network and on the Cooking Channel! It looked so good, but I was a little weary about the flavor components. Growing up, my mom would serve us bowls of corn topped with butter and sugar! I would eat every bite! Maybe that’s why it’s one of my favorite veggies lol!
Because I grew up eating bowls of sweet, buttery corn I wasn’t familiar with combining it with savory ingredients…I actually thought that it was a bit weird lol! Even though it was against my better judgement, I was tempted to give it a shot! If you remember a few weeks ago, I prepared this corn for our vegetarian cookout! It was my first time cooking it and it turned out great!
I decided to make it again, and this time I wrote down the recipe lol! I’ve been really bad about that lately! If you follow me on Instagram, you’ll see that forgetting to write down recipes has been my pattern these days! I’ll do better, I promise lol! This Lightened Up Spicy Mexican Street Corn recipe was super easy to make and very flavorful. When making this recipe, I decided to keep the husks on the corn and tie them with a little strand of the husk. I felt that it gave the corn a nice, rustic look and served has a great eye-catcher for the table!
Try this recipe at your next cookout and let me know what you think! You can choose to cook it on the grill or in the oven! Be sure to follow me on Instagram and Pinterest for more healthy recipe inspiration!
Lightened-Up Spicy Mexican Street Corn
- 4 ears sweet corn husks peeled away from corn and tied at the top
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon fresh jalapeno minced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh parsley chopped
- salt/pepper to taste
- Pre-heat oven to 350 degrees.
- In a small bowl, combine mayonnaise, sour cream, jalapeno, chili powder, garlic powder, and salt/pepper to taste. Spread evenly over corn and place on a baking sheet.
- Bake for approximately 15 minutes or until corn is tender.
- Sprinkle with parsley and serve.
Did you make this?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings