Make grilled corn the star of your barbecue by brushing with Mexican inspired mesquite cilantro butter and Cotija cheese. Create a handle for holding the corn with the husks pulled back before grilling.
15m
PREP TIME
10m
COOK TIME
222
CALORIES
5
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon McCormick® Grill Mates® Mesquite Seasoning
- 8 ears fresh sweet corn
-
1/2
cup
crumbled
Cotija cheese
![substitution]( "substitution")
Substitutions available
/ crumbled queso añejo or Romano cheese
INSTRUCTIONS
- 1 Mix butter, cilantro and Seasoning in small bowl. Set aside. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.
- 2 Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
- 3 Spread butter mixture over corn. Sprinkle with cheese. Serve immediately.
Grilled Corn with Smokehouse Maple Chipotle Butter
![Grilled Corn with Smokehouse Maple Chipotle Butter]( "Grilled Corn with Smokehouse Maple Chipotle Butter")
