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!
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.
A Note On Cheese
We are well aware that Parmesan is not very Mexican-style, but it is easy to find and the recipe works very well with it. It you can find cotija cheese, by all means try it. Just use the same weight as what is called for in the recipe for the Parmesan.
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.