Mexican-style grilled corn is a summer must have! With 10 minutes and some inspiration, I made an extra-speedy version without the grill.
P.S.- I’m a big fan of cooking with what you’ve got on hand, and making do with the time you have, hence the use of feta and no grill 😉
- 2 ears of corn, broken into halves
- juice of 1 lime
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta cheese
- Dash of paprika
- Boil the corn for 8-10 minutes, until fork tender, then drain
- Toss the hot corn in the lime juice, then add the remaining ingredients. Enjoy!
Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment and don’t forget to join the private Facebook group “Ingredients For Healthy Families” more information here.