Mexi-Corn

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 šŸ˜‰

Ingredients:

  • 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
  1. Boil the corn for 8-10 minutes, until fork tender, then drain
  2. 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 donā€™t forget to join the private Facebook group ā€œIngredients For Healthy Familiesā€Ā  more information here.

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