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Spicy Grilled Corn on the Cob with Queso Fresco

This recipe captures the essence of a famous Tex-Mex Cookout Appetizer with a spicy twist, perfect for a Friday night tailgate or a copycat attempt at home.

🕒 Prep 5 mins, Cook 8 mins, Total 13 mins
🍽 Servings: 2
🔥 Difficulty: Intermediate
🌎 Cuisine: Tex-Mex

Allergens

Dairy (queso fresco)

Ingredients

  • 2 large ears of corn, husked and cleaned
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup crumbled queso fresco

Instructions

  1. Preheat the grill to medium heat (around 350°F).
  2. In a small bowl, mix together paprika, chili powder, ground cumin, salt, and pepper.
  3. Brush corn with olive oil, then evenly coat each ear of corn with the spice blend.
  4. Grill the corn for 6 8 minutes, turning occasionally to ensure even cooking, until slightly charred and tender.
  5. Remove corn from grill and let it cool slightly. Drizzle with lime juice and sprinkle with chopped cilantro and crumbled queso fresco.

Chef’s Insight

Experiment with different spice blends or cheese alternatives to make this recipe your own.

Notes

For a spicier version, increase the amount of chili powder used in the spice blend.

Cultural or Historical Background

This dish is inspired by street food vendors who would set up their grills at local markets and festivals in Texas, sharing the taste of Tex-Mex cuisine with eager customers.