Ingredients

The following ingredients have 4 Servings
  • 4 ears fresh corn, husks removed
  • 1 tablespoon butter, melted
  • 2 teaspoons fresh lime juice
  • 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1/4 cup crumbled queso fresco (1 oz)
  • 1 tablespoon chopped fresh chives

Instruction

  • Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
  • Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  • 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.
  • Brush cooked corn with butter mixture; sprinkle with queso fresco mixture. Serve hot.