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Prep Time: 7 Minutes Cook Time: 12 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ingredients:
1 1/2 tablespoons lime juice |
3 tablespoons olive oil |
1/4 teaspoon cayenne pepper |
salt |
4 ears corn, husks removed |
6 tablespoons crumbled queso fresco (about 2 oz.) |
1/4 cup chopped fresh cilantro for garnish, optional |
Directions:
1. Preheat grill to medium-high. Whisk lime juice, 1 1/2 Tbsp. oil and cayenne in a small bowl. Season with salt.
2. Brush corn with remaining 1 1/2 Tbsp. oil and grill, turning a few times, until kernels give slightly when pressed and turn deeper yellow, about 12 minutes.
3. Remove corn from grill to a serving platter and brush with lime juice mixture. Crumble queso fresco on top and sprinkle with cilantro, if desired.
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