Grilled Mexican Corn
Who is ready for some American style Grilled Mexican Corn?
Vegetarian and Vegan Recipe
Paired with last weeks recipe, Grilled French Onion Potatoes, any vegetarian would be overwhelmed with the options at this years grill out.
Wishing everyone safe travels for the upcoming 4th of July weekend.
It is also thunder jacket holiday for those pups who are afraid of the loud fireworks close to the house.
I foresee lots of cuddling with our dog, Jade, in the near future.
This grilled Mexican corn has a spicy and punchy twist that replaces the need for butter.
The vibrant and boastful flavor of chile powder and lime juice reminds me of corn I have had in Latin America.
Even with a few char marks, the corn was absolutely delicious and made me want to sit back,” and relax with a Corona in hand.
The grilled Mexican corn recipe is quite simple and took me about 15 minutes from start to finish.
What I liked most about this recipe was that I was able to avoid butter entirely, without sacrificing flavor.
1 tsp curry powder
2 Tbsp. lime juice
8 Cobs of shucked corn
2 tsp salt
1) Turn grill on to high heat.
2) Grill corn for 5 minutes turning cobs frequently.
3) Mix salt and curry powder in small bowl.
4) Pour lime juice in a different small bowl.
5) Take corn off grill and brush on lime juice.
6) Sprinkle corn with the salt and curry mix.
7) Enjoy, and Happy 4th of July!
If you are feeling like corn on the cob for your cook out, this is a quick and healthy recipe with a twist.
Possible Recipe Tweaks
I could also see rubbing lime juice and flavoring on each cob before grilling, and putting each cob in tin foil.
It would allow each cob to soak up the flavor more while it is being grilled.
If asked what I am eager about most this 4th of July, the American styled grilled Mexican corn is in my top 5, right underneath family, relaxation, relaxation, and relaxation.