Paul’s Southwest Grilled Corn Recipe

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)
• Butter
• 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:

1. Shuck the corn and throw it on the grill for about 5 minutes so it gets a little toasted.
2. 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.
3. 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.
4. Let it roast for 15-20 minutes until done, don’t leave it on too long or it will dry out.

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