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

10

Minutes

Total Time

20

Minutes

Makes

4

servings

4
ears fresh corn, husks removed
1
tablespoon butter, melted
2
teaspoons fresh lime juice
2
teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
1/4
cup crumbled queso fresco (1 oz)
1
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*:
    Exchanges:
    • 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.