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Grilled Corn with Queso Fresca
Grilled Corn with a twist.
ounces Block of Queso Fresco Cheese
teaspoon Garlic Powder
teaspoon Kosher Salt
teaspoon Ground Pepper
Stick Butter cut into 8 pieces
Heat the grill to high.
Rub each of the ears of corn with a bit of olive oil. Once the grill is hot, arrange the corn in a single layer on the grill grates. Cover the grill, and reduce the heat to medium. Cook for 6 minutes, turning several times.
Meanwhile, use a grater (large holes) to grate the queso fresco into a medium bowl. Add the paprika, garlic powder, salt and pepper, then toss well.
When the corn is ready, use tongs to transfer it to a rimmed baking sheet or baking pan that will fit on your grill. It’s OK to stack the corn. Sprinkle the cheese mixture over the corn. Arrange butter evenly over the corn. Place pan on the grill, cover and cook for 2 to 4 minutes or until the butter is melted. Serve immediately.
Per serving: 250 calories (64 percent from fat), 18 grams total fat (9 grams saturated), 40 milligrams cholesterol, 20 grams carbohydrates; 2 grams fiber; 5 grams sugar; 8 grams protein; 160 milligrams sodium.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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