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Fire-Eater Mexican Corn
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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
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 814kcal
Author Mike

Ingredients

  • 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

Instructions

  • 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.

Notes

You can substitute feta if you can't find cotija cheese.

Nutrition

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