Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Hot, golden street corn that is both sweet and smoky with a bit of Mexican zip and zest.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 ears
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate.

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  • Mix together chili powder, kosher salt, and cayenne in a small bowl. Set mixed seasonings aside.

  • Remove most of the silk while leaving 2 to 3 layers of husk on each ear of corn.

  • Cook corn on the preheated grill until husks are slightly charred, turning every 3 to 4 minutes, for 12 to 14 minutes. Let cool slightly. Remove husks carefully, leaving stems on as handles.

  • Squeeze 1/2 lime over each ear of corn. Sprinkle each with mixed seasonings to taste and top generously with Cotija cheese.

Cook's Notes:

You can use shaved Parmigiano-Reggiano instead of Cotija cheese if needed.

Do not soak corn in water as some recipes suggest.

Nutrition Facts

170 calories; protein 6.9g; carbohydrates 32.2g; fat 4.6g; cholesterol 8.7mg; sodium 255.5mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/23/2019
Perfect as written! I wouldn't change a thing except to maybe add some chopped cilantro. I made this recipe along with another similar one that was roasted in the oven and hands down this one was far superior. Excellent and 5 stars all the way. Read More