Grilled Corn With Cheese and Lime

Photo: psfreeman

Unexpected ingredients—queso fresco (a fresh Mexican cheese), lime juice, and cayenne—lend Mexican flair to this classic side dish. Make-ahead tip: Shuck the corn up to a day in advance; refrigerate. Recipe by Kate Merker: June, 2010 from the Real Simple website:

Yield: 8 servings
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  • 8 ear(s) corn, shucked
  • 1 tablespoon(s) olive oil
  • Kosher salt
  • 1/2 cup(s) crumbled queso fresco (fresh Mexican cheese)
  • 1/4 to 1/2 teaspoon(s) cayenne pepper
  • 2 limes, cut into wedges


  1. 1. Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
  2. 2. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.
December 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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