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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 Ingredients:
1/2 cup butter, softened |
1/4 cup minced fresh cilantro |
2 teaspoons grated lime peel |
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 |
Directions:
1. In a small bowl, combine the butter, cilantro, lime peel and garlic powder. Shape into a log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
2. 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.
3. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese. Yield: 6 servings.
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