Nutrition Stop - Recipes - Tex-Mex Roasted Corn

Tex-Mex Roasted Corn

Here's a great way to enjoy corn in the summer. Wrap fresh-cut kernels in corn husks with cheese and grill to perfection.

Prep Time: 30 minutes
Grilling Time: 10 minutes

4 ears fresh sweet corn
1/2 cup white or red onion, diced
4 ounces cheddar cheese, grated (soy cheese works too)
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 fresh lime, quartered.

Carefully remove husk from ears of corn and set aside. Discard silk. With a sharp knife, cut kernels off cobs. Combine corn with onions, cheese, red pepper, and salt in a large bowl. To assemble bundles: Lay two husks end-to-end with wide ends overlapping 4 inches in the middle. Place 2/3 cup of the corn filling in the center. Roll up in a long cigar shape. Tear one corn husk into eight long strips. Tie up ends of bundles with corn husk strips. Grill bundles 3 to 5 minutes on each side. To serve, make a slit in each bundle and squeeze one lime quarter over filling.