Country Cooking

Mexican Corn on the Cob

With its savory flavors and tender kernels, this will be your new corn on the cob recipe! It’s always a favorite vegetable at the dinner table!

by
Debbie
June 30, 2014

Delectible, succulent and a perfectly spicy! This Corn on the Cob is wonderful to make as a side dish or even a snack. The juicy corn with all of that butter, chili powder, cheese and the lime juice is so scrumptious and addicting. The best part about it, no mess in the kitchen – bonus – no muss no fuss.
It’s a wonderful side dish that we made the other night to have with our BBQ chicken! It’s one of our favorites and it’ll be one of yours too! Check out a different version of this recipe using cumin or chopped fresh garlic instead of chili powder. Mix it up a little and see what tickles your tastebuds.
Simple Ingredients:

6 ears corn, unhusked
6 tablespoons butter
2 teaspoons chili powder
1/4 cup cotija cheese (Mexican white cheese)
1/4 cup freshly chopped cilantro leaves
Juice of 2 limes

Easy to follow Directions:

Preheat oven to 350 degrees or grill on the BBQ!
Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.