Mexican Street Corn

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Mexican Street Corn
This flavorful grilled corn is topped with butter, cheese, cilantro, and spices. A great side dish for any barbecue and the perfect option for the vegetarian in the group. Give this popular street food a try at your next cookout or tailgating event.
Course Side Dish
Cuisine Mexican
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Combine softened butter with 1 tablespoon of Mexican chili powder with lime juice, black pepper, and salt. Save the rest of the chili powder for garnish. Set aside.
  2. Preheat grill for high heat.
  3. Peel back husk from corn to expose ear. Do not remove the husks. Remove all of the silk and dip corn husks in water. Blot dry of any excess moisture.
  4. Place corn onto grill and cook for 8-10 minutes, rotating every 2 minutes. If husks start to burn, place a sheet of aluminum foil directly under them, but not the corn itself.
  5. Once corn is nicely brown and cooked, remove from grill and place onto a large platter or baking sheet. Let cool for a few minutes.
  6. Slather each ear of corn with butter mixture, then apply queso fresco and cilantro. Sprinkle lightly with remaining chili powder and serve.