Sweet Corn with Mexican Butter!
By: Kecia’s Flavor Breakthrough!
Yep, the sweet corn my boy brought home from work is going to be so good for dinner with the Cheesy Taco Pasta I am making for dinner! One of the things I love about summer in Upstate NY is sweet corn! Plus it is so easy when done in a foil packet on the grill!
- 4 ears of sweet corn, husked
- ½ cup of butter, melted
- 2 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. cilantro
- The juice from one lime
- ½ cup chopped chives
- Salt and pepper
- ¼ to ½ cup crumbled queso fresco cheese
Preheat grill to medium
Place corn on a piece of aluminum foil. Whisk together remaining ingredients, except for cheese and chives. Pour over corn.
Seal tightly with another piece of foil. Place packet on grill, top rack. Cook for five minutes, turn over. Cook for five more minutes. Remove from grill. Carefully unseal, it will be very hot.
Sprinkle with the cheese and chives. (I ended up putting it in a dish after ripping my foil! lol!) Reseal and let stand for an additional five minutes. Serve hot!