This is my take on grilled Mexican corn. Normally, you season the corn-on-the-cob with cayenne pepper, but I prefer something with a little more flavor (but still have some heat). Steven Raichlen’s rub is the perfect mix for this Fire-Eater Mexican corn (and wings, and steak, and just about everything you make!). The rub adds just the right amount of spiciness.
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. Very, very good and so easy! If you don’t have Cotija cheese, substitute queso blanco or crumbled feta.
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.
- 4 ears corn on the cob whole or halved
- 4 tablespoons unsalted butter
- 1 tablespoon lime juice
- 1/4 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: 814kcal | Carbohydrates: 70g | Protein: 18g | Fat: 58g | Saturated Fat: 36g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 479mg | Potassium: 1026mg | Fiber: 7g | Sugar: 24g | Vitamin A: 2238IU | Vitamin C: 29mg | Calcium: 208mg | Iron: 2mg
Nutritional values are approximate.