Tex-Mex Corn on the Cob

Tex-Mex Corn on the Cob

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Makes: 6 servings

  • 6 ears fresh corn, husks and silk removed
  • 4 tablespoons softened butter
  • 1 clove garlic
  • 1/2 tablespoon finely chopped cilantro
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 pinch paprika
  • 1 pinch salt
  • Lime juice
  1. In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
  2. Mix 4 tbsp. softened butter, 1 minced clove garlic, 1/2 tbsp. finely chopped cilantro, 1/2 tsp. ancho chile powder, 1/4 tsp. each ground cumin and smoked paprika, a small pinch each cayenne and salt, and a squirt of lime juice. Spread on the husked, cooked corn.