Summary
- Difficulty:
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Yield: 4
- 13 people call this recipe a favorite
- Rating: (0 ratings)
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Mexican Grilled Corn on the Cob
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® Artisan Blends® 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.
