Best Fiesta Grilled Corn Recipes

FIESTA GRILLED CORN

Fiesta Grilled Corn image

We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.-MacKenzie Severson, Germantown, Maryland

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/4 cup minced fresh cilantro
2 teaspoons grated lime zest
1/2 teaspoon garlic powder
6 large ears sweet corn in husks
1/2 cup mayonnaise
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 cup crumbled queso fresco or fresh goat cheese

Steps:

In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese.

Nutrition Facts : Calories 426 calories, Fat 33g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

FIESTA GRILLED CORN ON THE COB

Fiesta Grilled Corn on the Cob image

Fiesta Grilled Corn on the Cob is an easy way to prepare fresh summer corn. Grilled right in the husk, then topped with spiced-butter, lime juice, and more.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

8 ears corn (in the husk)
1/2 cup Land O'Lakes Soft Squeeze Spread (plus additional for serving)
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
1 pinch cayenne (optional)
1 lime
1/2 cup cotija cheese (crumbled )
1/3 cup fresh cilantro (rough chopped)

Steps:

Soak the corn in a sink of cold water for an hour before grilling. Drain.
Heat grill to medium high, around 400 degrees. Place the corn in the husk directly onto the grill. Cook for about 20 minutes, turning every few minutes to brown all sides.
While the corn is cooking, in a small bowl, stir together 1/2 cup of the squeeze spread, chili powder, cumin, garlic powder, salt and cayenne until well combined. Set aside.
When the corn is done, remove it from the grill. Let it cool slightly. Peel back the husks and pull away the silks. Reduce grill heat or turn it off.
Spread the spiced butter spread mixture onto all sides of the corn. Place the corn directly on the grill for 3 - 5 minutes, turning to heat it through and melt the spread.
Arrange the corn on a platter. Squeeze fresh lime juice over the top. Sprinkle with the cotija cheese crumbles and the cilantro. Finish with additional squeeze spread and serve immediately.