Tex Mex Corn on the Cob

top down shot of Tex Mex Corn on the Cob in white plate

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Tex Mex Corn on the Cob in white plate

I can’t stop eating everything summery.

Oh my word you guys, I just can’t. Strawberries are getting better, asparagus is on our table almost daily, radishes and kale are ready in my garden and the corn on the cob in the stores is starting to taste better….and better….and soon..oh, soon it’s going to be at its peak!

I swear we just get tired of being like cave bears, trapped in a gloomy, icy cave all winter long called “Edmonton”. When the snow finally melts, I just want to get out and eat BBQ food, all the time. Not just the junky stuff – though I love that as well- but just the corn, the strawberries, radishes, salad, heck I want everything seasonal that’s coming up.

And eating outside? Well, let’s just say our deck set was out before the last snowfall. Which actually says nothing, considering it has snowed in June here.

 

 

This corn recipe is the result of my corn craze and man, summer has barely started.I can’t help it, once you start fiddling with different ways of cooking and eating corn, you just can’t stop.

This however, is a serious new favorite. This one will stick around for a while before I start trying new flavors.

top down shot of Tex Mex Corn on the Cob in white plate

So I told you that you needed Cilantro Butter! Now that you know how to make it, you are ready to rock this recipe!

Happy cooking everyone!

Love,

Karlynn

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Tex Mex Corn on the Cob

Zingy and delicious Tex Mex Corn on the cob! You'll never eat it plain again after you try this easy recipe!
5 from 2 votes
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Course
Appetizer
Cuisine
American
Servings
6
Calories
107
Author
Karlynn Johnston

Ingredients

  • 6 cobs corn ears (un-husked) that have been soaked water for hours
  • 6 tbsp cilantro butter
  • 2 tsp Tex Mex Seasoning
  • 2 tsp lime juice and zest

Instructions

  1. Preheat the BBQ to around 350 degrees.

  2. Place corn, in its husks, directly on the BBQ rack.

  3. Roast until tender and cooked through, about 40-45 minutes.

  4. Peel down the husks.

  5. Rub each ear of corn with 1 tablespoon of the cilantro butter.

  6. Serve immediately, sprinkled with the Tex Mex seasoning, a few splashes of lime juice and some lime zest on top!

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 107kcal, Carbohydrates: 1g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 101mg, Potassium: 20mg, Vitamin A: 385IU, Vitamin C: 0.5mg, Calcium: 30mg, Iron: 0.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Camping Recipes Corn Vegetable side dish

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Flavorall says

    Corns are known for being effective with diabetes, heart ailments, hypertension and even neural-tube defects at birth. A must try recipe.

  2. Mark Wicklund says

    any time a woman says “man” ya gotta belive her

  3. Kendyl Hudson says

    Have you ever made Mexican corn??? My ex said its the best thing ever, I attempted it (was good but not as good as the real thing). Basically corn on the cob, with butter, mayo, cojita cheese and lime juice sprinkled on it. I guess it’s at all the roadside stands there

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