Go Back
–+ servings
This simple Mexican Corn on the Cob with Sriracha and Cilantro Lime Butter is the perfect simple side dish to go with all your favorite Food Truck Friday main dish creations!
Print

Mexican Corn on the Cob

This simple Mexican Corn on the Cob with Sriracha and Cilantro is the perfect simple side dish to go with all your favorite Food Truck Friday main dish creations!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 155kcal
Author Jennifer Draper

Ingredients

  • 4 ears of sweet corn
  • 2 tablespoons butter
  • 1/2 teaspoon chili powder
  • 1/4 cup fresh grated parmesan
  • 1 teaspoon lime juice
  • 1 tablespoon Sriracha
  • 1 tablespoon fresh chopped cilantro

Instructions

  • Clean ears of corn and place on large piece of foil
  • Add 2 tablespoons of butter and sprinkle evenly with chili powder
  • Wrap tightly and place on grill preheated to 450 degrees
  • Cook for 20-25 minutes or until crisp tender
  • Remove and unwrap corn
  • Sprinkle with cheese, a squeeze of fresh lime juice and a drizzle of Sriracha, as desired
  • Garnished with fresh chopped cilantro

Notes

Optional: Place foil wrapped corn in slow cooker instead of on grill.  Cook on high for 2 hours or low for 4.

Nutrition

Calories: 155kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 249mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 8.9mg | Calcium: 69mg | Iron: 0.5mg