Ingredients
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
Preparation
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.
