Fiesta Grilled Corn Recipe

4 1 1
Fiesta Grilled Corn Recipe
Fiesta Grilled Corn Recipe photo by Taste of Home
Publisher Photo

Fiesta Grilled Corn Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + soaking Grill: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Fiesta Grilled Corn in Country Woman August/September 2011, p36

Nutritional Facts

1 ear of corn with toppings: 426 calories, 33g fat (13g saturated fat), 53mg cholesterol, 269mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Fiesta Grilled Corn in Country Woman August/September 2011, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFiesta Grilled Corn

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
MichaelVyskocil User ID: 7169821 212911
Reviewed Jun. 29, 2013

"This is a really great way to enjoy fresh corn. You can even vary the flavors of the butter you use for spreading on the warm ears of corn: Try using ground aromatic spices, paprika or curry powder."

Loading Image