Tex-Mex Corn on the Cob

Discover the vibrant flavors of Tex-Mex cuisine with our Tex-Mex Corn on the Cob. Perfectly grilled corn is enhanced with a zesty chili-lime butter, tangy cotija cheese, and fresh cilantro, creating a side dish that celebrates the bold and exciting taste of the Southwest.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

4 ears of corn

1/2 cup salted butter, softened

2 teaspoons chili powder

1 lime, zested and juiced

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat.

2. In a bowl, combine the softened butter, chili powder, lime zest, lime juice, garlic powder, cayenne pepper, and salt. Mix well to create the chili-lime butter.

3. Peel back the corn husks without removing them and remove the silk. Re-cover the corn with the husks and soak them in water for 10 minutes to prevent burning.

4. Place the soaked corn on the grill, cover, and cook for about 15 minutes, turning occasionally until the corn is tender and slightly charred.

5. Once cooked, peel back the husks and slather the corn with the prepared chili-lime butter.

6. Sprinkle generously with cotija cheese and cilantro before serving.

Storage

Store leftover corn in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, wrap the corn in aluminum foil and warm it in a preheated 350°F oven for about 10 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.