Mexican Corn on the Cob Recipe
Savor the sizzle of Mexican Corn on the Cob! Charred to perfection and seasoned for your pleasure, it's the ultimate companion to your favorite Mexican dishes.
Servings: 4
Calories: 332kcal
Ingredients
- 4 ears corn shucked
- 1/4 c melted butter
- 1/4 c mayonnaise
- 2 tsp lime juice
- 1 tsp cumin
- 1/2 c grated cotija cheese
- chili powder
- 1/4 cup chopped cilantro for optional garnish
- 1 lime cut into 4 lime wedges for serving
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, add the mayo, lime juice, and cumin together. Set aside.
- Lightly oil the grill grates and place the cobs on. Grill for 7-9 minutes, or until hot and the cobs are slightly charred all over.
- After removing them from the grill, immediately roll the cobs in the butter and then roll them in the mayo mixture.
- Sprinkle the cheese and chili powder over the cobs.
Notes
If you cannot purchase fresh corn on the cob, you can use frozen corn cobs. Simply allow the cobs to thaw and then pat them dry before grilling.
STORE leftover grilled corn on the cob in an airtight container in the fridge; it will stay good for up to 3-4 days. You can also place the ears of corn on a plate, and cover them with plastic wrap.
To REHEAT, wrap the corn in aluminum foil and warm it in the oven at 350 degrees F (175 degrees C) for about 10 minutes, or until heated through.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 20g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 409mg | Potassium: 295mg | Fiber: 2g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 1mg
