Mexican Corn on the Cob

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

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

Directions

  1. 1 Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
  2. 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. 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. 4 Brush cooked corn with butter mixture; sprinkle with queso fresco mixture. Serve hot.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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