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Grilled Corn with Cheesy Taco-Spiced Butter

Grilled Corn with Cheesy Taco-Spiced Butter

Ingredients

  • 1 stick of unsalted butter, at room temperature
  • 1/4 Cup finely grated pecorino cheese, plus more for serving
  • 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

Directions

Preheat grill to medium heat.

Combine the butter, pecorino, taco seasoning and lime zest and juice in a small bowl and mix until smooth. Set aside at room temperature.

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.

Nutritional Facts

Servings6

Calories Per Serving290

Folate equivalent (total)44µg11%


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!


Grilled Corn on the Cob

When the weather gets warm, grilled corn on the cob is basically mandatory. Sweet and crunchy with a bit of smokey char, what could be better? But before you can get to that first bite, you have have pick out the best possible ears of corn. Here&rsquos what you need to know.

How To Buy The Best Corn:

When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can&rsquot fully shuck 20 ears of corn at the grocery store when you plan to buy five. To find the best ears of corn, start by eye:

  1. Look for ears with tight green husks and golden brown, slightly sticky tassels (that&rsquos the hairy bit up top).
  2. Avoid brownish crackly husks and dry or black tassels.
  3. Feel the ear for plump kernels, skipping those with holes where kernels didn&rsquot grow.

But, of course, the only way to really know is to take some home and throw &lsquoem on the grill.

Husk Or No Husk?

If you want, you can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as you can. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull back the husks over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they&rsquore grilling, making them even more tender.

On the other hand, if you want to go from grill to mouth as quickly as possible, go ahead and shuck the corn completely before throwing them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less. Now you&rsquore ready to dive in&mdashpass the salt!

If you've made this recipe, rate it and let us know how you like it in the comments below!