Grilled chili lime corn on the cob served Mexican-style with cotija cheese, chili powder, lime.
It’s time to grill! Corn on the cob is a great accompaniment to any main dish for its sweet flavor and crunchy texture. This recipe will add additional zest by adding chili and lime and some additional saltiness and creaminess by topping the corn with cotija cheese. Enjoy this Mexican inspired corn on the cob recipe for your next BBQ.
Grilled Chili Lime Corn On The Cob
Recipe Type: Entree
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Grilled chili lime corn on the cob served Mexican-style with cotija cheese, chili powder, and lime.
Ingredients
- 4 ears corn, husks attached
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon lime zest
- juice from 1 lime
- 1 teaspoon chili powder
- 1/4 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Soak each husk in cold water for about 30 minutes.
- Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
- Mix together the butter, chili powder, lime juice, salt and black pepper in a bowl until incorporated.
- Peel back the corn husks, leaving on to use as handles to poke a stick in while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese. (No cotija? use feta!)
Grilled chili lime corn on the cob served Mexican-style with cotija cheese, chili powder, lime.
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