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Mexican Corn on the Cob

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By Betty Crocker Kitchens
Updated May 16, 2013
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Try this new twist on flavoring corn at your next backyard barbeque! It is sure to be a hit.

Mexican Corn on the Cob

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 4 ears fresh corn, husks removed
  • 1 tablespoon butter, melted
  • 2 teaspoons fresh lime juice
  • 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/4 cup crumbled queso fresco (1 oz)
  • 1 tablespoon chopped fresh chives
Make With
Old El Paso

Instructions

  • Step 
    1
    Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
  • Step 
    2
    Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  • Step 
    3
    Meanwhile, in small bowl, mix melted butter, lime juice and 2 teaspoons taco seasoning mix; set aside. In custard cup, mix queso fresco and chives; set aside.
  • Step 
    4
    Brush cooked corn with butter mixture; sprinkle with queso fresco mixture. Serve hot.

Nutrition

170 Calories
6g Total Fat
5g Protein
23g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
170mg
7%
Potassium
240mg
7%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
11%
Sugars
5g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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