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Transform summer’s fresh corn into a standout appetizer with this yogurt based creamy chipotle sauce using Carnation Evaporated milk and a plump, smoky chipotle chile.
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Original reipce makes 2 dozen Change Servings
PLACE yogurt, evaporated milk, lime juice, chile, garlic and bouillon in blender; cover. Blend until smooth. Pour into a serving bowl; set aside.
COMBINE cheese and cilantro in a small bowl. Stir to combine.
PREHEAT grill to medium high. Grease grill rack.
BRUSH ears of corn evenly with oil. Place ears of corn on rack.
GRILL corn, turning occasionally with tongs, for about 10 minutes or until evenly roasted and lightly charred.
REMOVE from grill; immediately drizzle with chipotle sauce and a sprinkle of cheese and cilantro.
|Calories from Fat||60|
|Total Fat 6g||10%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 22g||7%|
|Dietary Fiber 3g||10%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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