Tex Mex Corn on the Cob

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.

Corn on the Cob

Tex Mex Corn on the Cob

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.

Tex Mex Corn on the Cob

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

5 from 1 vote
Tex Mex Corn on the Cob
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Zingy and delicious Tex Mex Corn on the cob! You'll never eat it plain again after you try this easy recipe!
Course: Appetizer
Cuisine: American
Keyword: Corn on the Cob
Servings: 6
Calories: 107 kcal
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 Facts
Tex Mex Corn on the Cob
Amount Per Serving (6 g)
Calories 107 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 101mg 4%
Potassium 20mg 1%
Total Carbohydrates 1g 0%
Vitamin A 7.7%
Vitamin C 0.6%
Calcium 3%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

3
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

1 Comment

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

  2. Kendyl Hudson Reply

    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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