Grilled Corn with Cheesy Taco-Spiced Butter

Give grilled corn on the cob a Mexican twist with taco-spiced butter featuring McCormick® Taco Seasoning Mix, lime juice and Pecorino cheese.
Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices...
Give grilled corn on the cob a Mexican twist with taco-spiced butter featuring McCormick® Taco Seasoning Mix, lime juice and Pecorino cheese.
Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted." 
 
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5m
PREP TIME
10m
COOK TIME
7
INGREDIENTS

Servings: 6

Ingredients

  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1/4 cup finely grated pecorino cheese, plus more for serving substitution Substitutions available
    • Parmesan cheese
  • 1 tablespoon McCormick® Original Taco Seasoning Mix
  • Finely grated zest and Juice of half lime
  • 6 ears fresh corn, shucked
  • 2 tablespoons olive oil
  • 2 teaspoons Sicilian Sea Salt

INSTRUCTIONS

  • 1 Preheat grill to medium heat.
  • 2 Combine the butter, pecorino, taco seasoning and lime zest and juice in a small bowl and mix until smooth. Set aside at room temperature.
  • 3 Put the corn on a baking sheet or platter and drizzle with the oil, turning to coat on all sides. Season with salt. Grill the corn, turning occasionally, until lightly charred on all sides and the kernels are tender, about 10 minutes. Remove the cooked corn from the grill and spread the seasoned butter on top of each cob. Sprinkle each with more pecorino.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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