Mexican-Style Street Corn with Lime Mayo – FODMAPed!
As always we are thrilled to find recipes from our favorite recipe developers that work for our low FODMAP lifestyle as is or with some small adjustments.
This Mexican-Style Street Corn was low FODMAP out of the gate and just needed to have a serving size adjusted to half a cob. And, if you and corn get along, have a whole cob!
Corn is high in two FODMAP groups in larger serving sizes – both Polyols (sorbitol in particular) and Oligos. So if you have passed those challenges – go for it!
This corn has everything going for it. It’s juicy, its got salty cheese, tangy lime, fresh herbaceous cilantro and a dash if heat from chile sauce. Make it when fresh corn is at their peak.
From Justin: I had my first Mexican-style corn in high school, thanks to my passion for flea markets. That’s right: I was a seventeen-year-old boy who loved a rummage sale.
My friend Brandon and I had ditched our classes to go to the open-air market in Galt. In between the fireworks stands and the stalls selling carved bald eagles were a scattering of food trailers—you heard me, kids, there were food trailers before there were food trucks. One served corn on the cob slathered in mayonnaise and sprinkled with chile-lime powder. It was shockingly good.
It’s hard to remember how many versions of street corn I tried over the years, but I’ll never forget the one covered with cotija (fresh cheese) and cilantro because I had it the day I ran into a few teachers from my school who were taking a “sick” day, too.
MEXICAN-STYLE STREET CORN WITH LIME MAYO is excerpted and adapted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Mexican-Style Street Corn with Lime Mayo
This incredibly flavorful corn is low FODMAP and comes from uber-recipe developer Justin Chapple and his book, Just Cook It!
- 4 ears corn
- ½ cup mayonnaise
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- ½ cup (16 g) finely chopped fresh cilantro
- ¼ cup (25 g) freshly grated Parmesan cheese
- Low FODMAP hot sauce, such as Tabasco or Texas Pete’s, for serving
Bring a large pot of salted water to a boil. Add the corn, still in their husks, and cook until just tender when pinched with tongs, about 5 minutes. If the corn is bobbing up out of the water, place a heatproof plate on top to keep them submerged. Using tongs, transfer the corn to a platter and let cool slightly, then pull back the husks and remove the silk. Tie the husks together with kitchen string.
Meanwhile, in a medium bowl, whisk together the mayonnaise, lime zest, and lime juice. Season the lime mayo with salt and pepper.
Light a grill. Drizzle the corn all over with olive oil. Grill over high heat, turning occasionally, until lightly charred in spots, about 5 minutes. Transfer to the platter. Spread the corn all over with the lime mayo and sprinkle with the chopped cilantro and Parmesan. Cut cobs in half (half a cob per serving) and serve right away with hot sauce.
DO IT AHEAD
- The lime mayo can be refrigerated in an airtight container for 3 days.
- Boiling ears of corn in their husks makes them much easier to clean. Some people swear the cornhusks fall right off the ears if you microwave the corn for a couple of minutes, but my boiling method is even better.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.