Mexican Corn on the Cob

Mexican Corn on the Cob

Try this new twist on flavoring corn at your next backyard barbeque! It is sure to be a hit.

Prep Time



Total Time






ears fresh corn, husks removed
tablespoon butter, melted
teaspoons fresh lime juice
teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
cup crumbled queso fresco (1 oz)
tablespoon chopped fresh chives
  1. Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
  2. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  3. Meanwhile, in small bowl, mix melted butter, lime juice and 2 teaspoons taco seasoning mix; set aside. In custard cup, mix queso fresco and chives; set aside.
  4. Brush cooked corn with butter mixture; sprinkle with queso fresco mixture. Serve hot.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To microwave the corn instead, place ears in microwavable dish, and cover with plastic wrap. Microwave on High 5 to 7 minutes or until tender.
Save remaining taco seasoning mix for another use.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 170mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 5g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.