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Creamy Jalapeno Grilled Corn
Servings:
Makes 6 ears as an appetizerPrep Time:
5 minutesCook Time:
15 minutes
Ingredients
6 ears corn, shucked
Olive oil, for grilling
1/2 cup ranch dressing
1/4 cup cotija cheese
2 jalapenos, stemmed
Directions
1. Preheat grill to medium-high, then clean and oil grates. Brush corn all over with oil and wrap each ear in foil. Grill corn, turning occasionally, until tender, about 15 minutes.
2. Meanwhile, brush jalapenos with oil and grill until well charred, 3 to 5 minutes per side. Scrape away some of the burnt skin from jalapenos, then remove seeds and roughly chop.
3. Mix together ranch dressing and cotija cheese and drizzle over grilled corn; top with chopped jalapenos and serve.
Source: Hannaford fresh Magazine, July - August 2017
Nutrition
| Nutritional Facts | |
| Servings | Makes 6 ears |
| Base Nutrients | |
| Calories | 250 kcal (13%) |
| Calories from Fat | 126 kcal (0%) |
| Total Fat | 14 g (22%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 10 mg (3%) |
| Sodium | 270 mg (11%) |
| Total Carbohydrates | 29 g (10%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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