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Prep 10min
Total20min
Servings4
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Ingredients
4
ears fresh corn, husks removed
1
tablespoon butter, melted
2
teaspoons fresh lime juice
2
teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1/4
cup crumbled queso fresco (1 oz)
1
tablespoon chopped fresh chives
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Steps
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.
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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.
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