Recipe Image

Mexican Street Corn

  • 20 m
  • 1 h 50 m
Diabetic Living Magazine
“Soaking the corn in its husk in water for up to two hours before grilling is definitely a new approach to cooking corn on the cob, but give it a try! The addition of salt, spices and cheese takes this side dish to new levels.”


    • 8 small ears of corn with husks
    • 2 tablespoons avocado oil or canola oil
    • 1 teaspoon chili powder
    • ¼ teaspoon cayenne pepper (optional)
    • ⅛ teaspoon salt
    • ¾ cup crumbled Cotija cheese (3 ounces)
    • ¼ cup snipped fresh cilantro
    • Lime zest (optional)
    • Lime wedges (optional)


  • 1 Peel back corn husks, but do not remove. Remove silks; rinse corn. Fold husks back around corn. Tie husk tops with 100% cotton kitchen string to secure. Soak corn in enough water to cover 1 to 2 hours; drain.
  • 2 Grill corn, covered, over medium 30 to 35 minutes or until kernels are tender, turning once. Remove string and pull back husks. Tie husks with string to hold open.
  • 3 Place corn on a platter and brush with oil. In a small bowl combine chili powder, cayenne pepper (if desired), and salt; sprinkle over corn. Top with cheese, cilantro, and, if desired, lime zest. If desired, serve with lime wedges.
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