Backyard Grilled Mexican Street Corn | Christiann Koepke
Backyard Grilled Mexican Street Corn
10 mins prepServes 2
This Backyard Grilled Mexican Street Corn is perfect for a summer evening, delivering quality ingredients and flavor. The chili lime butter adds vibrant flavors reminiscent of a tropical coast.
1: Preheat outdoor grill to 500 degrees.
2: Place corn on grill and cook for 10 to 15 minutes, then rotate corn.
3: Cook for another 15 minutes or until husks are blackened and kernels are tender with some browned and charred spots.
4: Allow corn to cool slightly, then shuck.
5: Rub a tablespoon of chili lime butter onto each ear of corn and garnish with crumbled cotija cheese and cilantro.
