Mexican Corn on the Cob

Try this new twist on flavoring corn at your next backyard barbeque! It is sure to be a hit.

  • prep time 10 min
  • total time 20 min
  • ingredients 6
  • servings 4

Ingredients

4
ears fresh corn, husks removed
1
tablespoon butter, melted
2
teaspoons fresh lime juice
2
teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
1/4
cup crumbled queso fresco (1 oz)
1
tablespoon chopped fresh chives
  • 1 Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
  • 2 Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  • 3 Meanwhile, in small bowl, mix melted butter, lime juice and 2 teaspoons taco seasoning mix; set aside. In custard cup, mix queso fresco and chives; set aside.
  • 4 Brush cooked corn with butter mixture; sprinkle with queso fresco mixture. Serve hot.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    170
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    170mg
    170%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    2g
    2%
      Sugars
    5g
    5%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    6%;
    Calcium
    4%;
    Iron
    2%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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