The Pioneer Woman Tasty Kitchen
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Mexican Grilled Corn

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Level: Easy

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Description

Corn smothered in a creamy, smoky butter and topped with salty Mexican cheese (cotija) and fresh cilantro!

Ingredients

  • FOR THE BUTTER:
  • ¼ cups Mayonnaise
  • ¼ cups Unsalted Butter, Softened To Room Temperature
  • ¼ cups Freshly Squeezed Lime Juice
  • 3 teaspoons Chili Powder
  • 1 teaspoon Smoked Paprika
  • ¼ teaspoons Cayenne
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Cumin
  • FOR THE CORN:
  • 4 ears Corn On The Cob, Husked And Cleaned
  • 1 pinch Cotija Cheese, Freshly Grated
  • 1 pinch Cilantro, Finely Chopped
  • 1 pinch Salt To Taste

Preparation

For the butter:
Mix together the butter ingredients in a medium sized bowl until well combined. Divide evenly into two bowls. Set aside.

For the corn:
Using half of the butter, slather it on the cleaned/husked corn. Wrap each piece of corn in a sheet of foil. Make sure the foil is completely sealed.

Preheat grill to medium – medium high heat (about 450 F).

Once grill is hot put the corn on and cover the grill. Grill for 15 – 20 minutes, or until the corn is tender, flipping halfway through. Remove from heat.

Let it sit for about 5 minutes to cool slightly. Carefully unwrap each cob of corn and brush on the other half of the butter. Top with freshly grated cotija and cilantro. Serve immediately and enjoy!

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