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
- 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.
Nutritional values are approximate.