Grilled Mexican Corn on the Cob
It's not summer until you've had corn on the cob, but sometimes even a classic can be improved with some tweaks. This recipe for Grilled Mexican Corn on the Cob (or elotes) is the perfect way to easily elevate your cookout or grilled weekend dinner. Fresh corn already tastes amazing on the grill, but when you add on the zesty flavors of picante sauce and Mexican Cojita cheese you're in for a real treat. Don't worry, though, you won't have to sacrifice the effort you'd normally spend on your main dish to enjoy this delicious side. This recipe only requires four ingredients. You'll be ready to eat in no time!
Serves6
Preparation Time10 min
Cooking Time15 min
Total TimeUnder 30 minutes
Five Ingredients or LessYes
Ingredients
- 6 Ears corn on the cob, husks removed
- 1 (16-ounce) Jar Pace® Picante Sauce
- 6 tablespoons Butter
- 6 tablespoons Grated cotija cheese or parmesan cheese
Instructions
-
Place each ear of corn onto 1 piece heavy-duty aluminum foil. Top each with 1/3 cup picante sauce and 1 tablespoon butter. Pull the edges of the foil up over the corn. Double fold the edges and tuck the ends under to seal.
-
Heat the grill to medium. Grill the corn packets for 15 minutes, turning them over several times during grilling. Remove the corn packets from the grill. Open the packets. Return the corn to the grill, in the open foil packets, and grill for 2 minutes. Sprinkle the corn with the cheese.
Read NextJalapeno Popper Pull-Apart Bread
