Description
Charred sweet corn brushed with zesty lime, smoky chili, and cotija cheese for authentic Mexican flavor. Perfect for summer gatherings with minimal effort and maximum flavor.
Ingredients
4 ears fresh corn on the cob (with intact silverskin)
2 tablespoons white vinegar
2 tablespoons unsalted butter, melted (or avocado oil for vegan)
2 tablespoons lime juice (freshly squeezed)
1/4 cup crumbled cotija cheese (or queso fresco)
1 teaspoon ground ancho chili
1 teaspoon smoked paprika (or sweet paprika)
1/2 teaspoon dried oregano (Mexican oregano preferred)
1/2 teaspoon salt (for husks)
Cilantro leaves (optional garnish)
Instructions
Remove corn silks from ears. Soak husks in water for 5 minutes. Brush both sides of husks with 1 tablespoon vinegar.
Sprinkle 1/2 tsp salt between husks and corn. Tie each ear with kitchen twine into bundles.
Preheat grill on high with 1/2 inch water in the bottom. Test heat using crumpled paper that chars without flames.
Place corn flat-side down on grill. Cook 6-8 minutes, rotating occasionally until husks are charred and steaming.
Peel back husks carefully and discard twine. Brush corn with remaining vinegar and melted butter mixture.
Sprinkle with ancho chili, smoked paprika, oregano, lime juice, and cotija cheese. Garnish with cilantro.
Notes
Replace butter with avocado oil for vegan version
Use sweet paprika if smoked paprika unavailable
Add more chili for spicier flavor
Serve immediately with extra lime wedges
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 130
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg