Mexican Corn on the Cob
Servings: 12
Calories: 225kcal
Mexican Street Corn is one of the best, grilled corn recipes out there. Served as a side, it is a great way to spice up any BBQ!
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Equipment
Ingredients
- 12 ears corn
- 1/2 cup butter melted
- 6 limes quartered
- 1 tablespoon chile powder
- 1 cup crema mexicana
- 1 cup queso cotija or queso fresco crumbled
- 2 tablespoons cilantro finely chopped
Instructions
- Heat the grill to medium-high heat. Grill the 12 ears corn inside the husk for 45 minutes, rotating halfway through.
- Allow the corn to cool so you can handle, then husk the corn. You can also wear gloves if you don't have time to allow them to cool fully.
- Place the w1/2 cup butterinto a long dish, roll each corn cob in butter and sprinkle with the 1 tablespoon chile powder. Return to the grill to create a char, anywhere from 10-20 minutes.
- Remove and spritz the corn with fresh juice from 6 limes. Place the 1 cup crema mexicana in long dish, roll each corn cob. Sprinkle with the crumbled 1 cup queso cotija or queso fresco, 2 tablespoons cilantro and additional chile powder.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 225kcal | Carbohydrates: 22g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 313mg | Potassium: 297mg | Fiber: 2g | Sugar: 7g | Vitamin A: 765IU | Vitamin C: 15.8mg | Calcium: 110mg | Iron: 0.9mg
