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