With warm weather heating up, I (Paul here) wanted to share this Southwest Grilled Corn Recipe – it’s so easy and delicious! It would go great alongside Tiffany’s Perfect Pesto Grilled Flank Steak and a big sliced baked potato….
Southwest Grilled Corn Recipe
What you need:
- For this recipe, you’ll need a grill (I love my Traeger, but really you could be using most any grill and still turn out some awesome corn).
- Corn on the cob that you’ve shucked already (good job for the kids to do while you’re getting the charcoal hot)
- Tajin or Lawry’s Seasoned Salt (not both) and Parmesan cheese
- Optional: Lime slices and chopped cilantro for garnish
If you’re not sure what Tajin seasoning is – it’s a mix of ground chile peppers, salt and dehydrated lime juice that gives a great kick to corn. You can find it here or in the International Aisle at most groceries.
Between the Tajin and the Parmesan cheese – your regular grilled corn gets a little Southwestern kick. If you want to take it a step further, serve it with some lime slices and chopped cilantro!
Directions for Southwest Grilled Corn:
- Shuck the corn and throw it on the grill for about 5 minutes so it gets a little toasted.
- Pull it off and cover it in butter, seasoned salt (or Tajin) and Parmesan Cheese. Go with your best judgement on how much to use.
- Wrap tightly in foil and place on the grill in a spot away from the hottest part (where the meat would go). Try to find a medium hot spot – or use that handy vegetable tray if your grill has one.
- Let it roast for 15-20 minutes until done, don’t leave it on too long or it will dry out.