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Fiesta Grilled Corn

 Fiesta Grilled Corn
We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland
6 ServingsPrep: 25 min. + soaking Grill: 25 min.

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic powder
  • 6 large ears sweet corn in husks
  • 1/2 cup mayonnaise
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 cup crumbled queso fresco or fresh goat cheese

Directions

  • In a small bowl, combine the butter, cilantro, lime peel and garlic
  • powder. Shape into a log; wrap in plastic wrap. Refrigerate for 30
  • minutes or until firm.
  • Carefully peel back corn husks to within 1 in. of bottoms; remove
  • silk. Place in a Dutch oven; cover with cold water. Soak for 20
  • minutes; drain. In a small bowl, combine the mayonnaise, chili
  • powder and paprika. Spread over corn. Rewrap corn in husks and
  • secure with kitchen string.
  • Grill corn, covered, over medium heat for 25-30 minutes or until
  • tender, turning often. Serve with butter slices and sprinkle with
  • cheese. Yield: 6 servings.
Nutritional Facts: 1 ear of corn with toppings equals 426 calories,

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Fiesta Grilled Corn (continued)

Nutritional Facts: 33 g fat (13 g saturated fat), 53 mg cholesterol, 269 mg sodium, 29 g carbohydrate, 4 g fiber, 7 g protein.