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Fire-Eater Mexican Corn
This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick.
Course Side
Cuisine American
Keyword corn, Mexican, spicy
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 814 kcal
Author Mike
4 ears corn on the cob whole or halved 4 tablespoons unsalted butter 1 tablespoon lime juice ¼ cup Cotija cheese crumbled Fire-Eater rub
Tear off a few pieces of foil (more or less, depending on how much corn you're cooking).
Place the corn on the foil. Add a small pat of butter over each.
Drizzle with freshly squeezed lime juice and top with crumbled cheese.
Sprinkle with desired amount of rub.
Seal foil into packets and place on grill over medium-high heat for 15 minutes.
Calories: 814 kcal | Carbohydrates: 70 g | Protein: 18 g | Fat: 58 g | Saturated Fat: 36 g | Trans Fat: 2 g | Cholesterol: 154 mg | Sodium: 479 mg | Potassium: 1026 mg | Fiber: 7 g | Sugar: 24 g | Vitamin A: 2238 IU | Vitamin C: 29 mg | Calcium: 208 mg | Iron: 2 mg