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.

For more amazing low FODMAP vegetarian recipes, click here.

Love this low FODMAP recipe? Feel free to share!

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