Mexican Grilled Corn on the Cob
South of the Border Style Grilled Corn! Made with sweet, plump corn, creamy butter, spicy chili powder, tangy goat cheese and fresh cilantro, this Mexican Grilled Corn on the Cob is the perfect addition to your next BBQ spread!
Servings 6 servings
- 6 ears sweet corn with husks removed
- 5 tablespoons unsalted butter melted
- Salt and pepper to taste
- 2 tsp chili powder
- 2 limes
- ¼ cup crumbled goat cheese
- ¼ cup chopped cilantro
Submerge corn, with husks removed, in a large bowl of water for 20-30 minutes.
Remove corn, dry with paper towels, and individually wrap corn in foil.
On a hot grill, place foil wrapped corn on indirect heat and cover. Turn as needed and cook until corn is tender on all sides, which should be about 20-25 minutes.
Next remove corn from foil and place on direct heat to create char marks. Watch carefully and turn quickly to avoid burning.
Once charred on all sides, remove corn and place on serving platter.
Brush with butter then apply salt, pepper, and chili powder.
Sprinkle with juice of limes and cheese.
Lastly, garnish with cilantro and serve. Enjoy!
Calories: 118kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 51mg | Potassium: 40mg | Vitamin A: 710IU | Vitamin C: 6.7mg | Calcium: 26mg | Iron: 0.5mg