Vegetarian
Mexican Grilled Corn on the Cob
Prep Time: 60 min | Cook Time: 30 min | Servings: 4 | Calories: 312
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Prep Time
60 min
Cook Time
30 min
Servings
4
Calories
312
Your next cookout or savory meal will benefit from this Mexican-spiced corn on the cob .Each ear is prepared with a blend of zesty seasoning with a splash of citrus, chopped garnishes and plenty of melting Sargento® Shredded Authentic Mexican Cheese on top.
Ingredients
- 4 ears fresh corn, in their husks
- 3 tablespoons unsalted butter, softened at room temperature
- 1 tablespoon chopped cilantro leaves
- 1 teaspoon lime juice
- Salt
- Pepper
- 1 cup (4 oz.) Sargento® Shredded Authentic Mexican Cheese
- Pinch of chipotle powder
- Pinch of ancho powder
Directions
- Soak corn in cold water for 1 hour. Meanwhile, preheat an outdoor grill to medium, or prepare a charcoal grill, letting the coals burn until covered with white ash.
- Grill the corn, turning frequently, until the husks are golden, 25 to 30 minutes.
- Meanwhile, combine butter, cilantro and lime juice in a small bowl. Season with salt and pepper and stir well.
- Spread butter mixture on a serving platter. Remove corn from the grill and carefully peel back the husks. (It will be very hot!) Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Put the hot cobs on the buttered platter and roll them in the butter to coat. Sprinkle with cheese. Sprinkle with the chipotle and ancho chili powders and serve immediately.
