This Tex-Mex Corn on the Cob is a flavor-packed twist on a summer classic. Grilled to perfection and slathered with a zesty chili-lime butter, it's a dish that brings a bold kick to your BBQ spread. Perfect for summer gatherings or any time you crave a taste of Tex-Mex.
The corn takes center stage, providing a sweet and juicy base that grills beautifully. The butter is the creamy carrier for our spices, making everything stick. Chili powder and cayenne pepper give a warm, smoky heat, balanced by the tangy brightness of lime zest and lime juice. A touch of garlic powder adds depth, while a sprinkle of salt enhances all the flavors. Cotija cheese brings a salty, crumbly texture that complements the spices, and cilantro adds a fresh, herbal note.
This corn pairs wonderfully with grilled meats like steak or chicken. It also complements a fresh salad or a hearty bean dish. For a full Tex-Mex experience, serve it alongside tacos or burritos, and don’t forget a cold cerveza or margarita to wash it all down!
First, fire up your grill to medium-high heat; it’s important for getting those nice char marks. While it heats, mix up the chili-lime butter. Just blend your softened butter with chili powder, lime zest, lime juice, garlic powder, cayenne pepper, and salt in a bowl until smooth. This is your flavor bomb, so make sure it’s well mixed.
Now, prepare your corn. Peel back the husks gently without removing them, and strip away all the silk. This part can be a bit fiddly, but it’s worth it for clean, easy-to-eat cobs. Once done, pull the husks back over the corn and soak them in water for about 10 minutes. This little bath helps keep the corn from burning on the grill.
Place your soaked corn directly onto the grill. Cover and let them cook for about 15 minutes, turning occasionally. You’re aiming for tender kernels with a bit of char for that smoky flavor. Once they’re done to your liking, peel back the husks again and generously slather each ear with your prepared chili-lime butter. The heat from the corn will melt the butter and carry the spices into every crevice.
Finally, sprinkle the corn with crumbled cotija cheese and a generous amount of chopped cilantro. These final touches add a creamy, fresh finish that ties all the flavors together brilliantly.
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