Mexican-Style Corn on the Cob with Lime, Ancho, and Queso Fresco - PCOS-Friendly Recipe
This Mexican-Style Corn on the Cob with Lime, Ancho, and Queso Fresco is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 4 ear fresh corn
- 4 tbsp. softened unsalted butter
- 1 tbsp. chopped cilantro leaves
- 1 tsp. fresh lime juice
- 1/2 tsp. kosher salt
- Freshly ground pepper to taste
- 1 c. shredded or crumbled queso fresco or mild feta cheese
- Pinch of chipotle powder
- Pinch of ancho powder
Instructions
- Soak corn in cold water for 1 hour. Preheat a gas grill or a ridged grill pan to medium, or prepare a charcoal grill, letting coals burn until covered with white ash.
- Grill corn, turning frequently, until the husks are charred, 25 to 30 minutes. Meanwhile, put butter, cilantro, and lime juice in a small bowl. Season with salt and pepper, and stir to incorporate the ingredients. Spread the butter mixture on a serving platter.
- Remove corn from grill and carefully peel back the husks. (Corn will be very hot!) Remove corn silk and, if desired, wrap some strands of husk around top of corn and knot them. Put the hot cobs on the buttered platter and roll to coat. Sprinkle cheese evenly over the ears, turning them to coat. Sprinkle with chipotle and ancho chili powders and a little extra cilantro. Serve immediately.
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Frequently Asked Questions
Yes, this Mexican-Style Corn on the Cob with Lime, Ancho, and Queso Fresco recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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