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Fiesta Grilled Corn

TOTAL TIME: Prep: 25 min. + soaking Grill: 25 min. YIELD: 6 servings.
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

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons grated lime zest
  • 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

  • 1. In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. 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.

Nutrition 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.

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