Low FODMAP Adobo Mexican Street Corn – Lacto-ovo Vegetarian Recipe

It’s gnarly looking and messy to eat. But this low FODMAP Adobo Mexican Street Corn will be the BEST corn you'll ever have in your life!

A healthy, easy, and insanely delicious low FODMAP lacto-ovo vegetarian recipe that your whole family will love! Good as a low FODMAP snack or side too!

Ingredients

Serves 4

To make our Low FODMAP Adobo Mexican Street Corn, you will need the following:

• 4 ears of corn
• Kosher salt
• ½ cup mayonnaise
• 1 teaspoon low FODMAP adobo spice mix
• Juice and zest of one lime
• Black pepper
• Low FODMAP olive oil
• ¼ cup freshly grated parmesan cheese
• Handful of fresh chopped cilantro

Directions

To make our Low FODMAP Adobo Mexican Street Corn, follow these steps:

1. Bring a large pot of water to a boil.
2. Generously salt the water once boiling.
3. Place the corn (in their husks) into the boiling water.
4. Cook for 5 minutes or until tender. If the ears of corn float to the top, weigh them down with a plate.
5. Remove from the water and set aside to cool for 5 minutes or until cool enough to handle.
6. Remove and discard the husks and silks.
7. Combine the mayonnaise, low FODMAP adobo spice mix, lime juice and zest in a bowl. Stir until well incorporated.
8. Season to taste with salt and black pepper.
9. Prepare a grill or grill pan for high heat cooking.
10. Brush the corn with low FODMAP olive oil.
11. Grill for 5 minutes while turning occasionally. You want the exterior to develop some char.
12. Transfer grilled corn to a platter.
13. Spread with adobo lime mayo and sprinkle with parmesan cheese.
14. Garnish with cilantro and serve.

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We hope you enjoyed our low FODMAP vegetarian recipe from Casa de Sante— Low FODMAP Adobo Mexican Street Corn!