Aztec Corn Bbq D in Husks
Discover the vibrant flavors of summer with Aztec Corn BBQ'd in Husks, a smoky and spiced grilled corn recipe that’s sure to elevate your next barbecue. Fresh ears of corn are slathered in a zesty butter blend infused with chili powder, cumin, paprika, and a splash of lime juice before being wrapped in their natural husks and grilled to perfection. This method imparts a rich, smoky flavor while keeping the kernels juicy and succulent. Garnished with crumbled Cotija cheese and fresh cilantro, this dish is a nod to Mexican street corn with a rustic twist. Whether you serve it as a side dish or the star of your cookout, this recipe combines bold seasoning, an easy preparation method, and irresistible textures for a crowd-pleasing treat.
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Recipe Information
Ingredients
- 6 ears Fresh corn on the cob (with husks intact)
- 6 tablespoons Butter
- 1.5 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 tablespoons Lime juice (freshly squeezed)
- 0.25 cup Cotija cheese (optional, for garnish)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by soaking the corn in their husks in a large pot or tub of cold water for 30 minutes. This prevents the husks from burning too quickly on the grill.
While the corn is soaking, prepare the butter mixture. In a small bowl, combine butter, chili powder, ground cumin, paprika, lime juice, salt, and black pepper. Mix well to form a spiced, flavorful butter.
Preheat your grill to medium heat. Ensure the grates are clean and lightly oiled to prevent sticking.
Remove the soaked corn from the water and pat them dry with a towel. Carefully pull back the husks without detaching them at the base (similar to peeling a banana). Remove the silk from each ear of corn.
Generously spread the spiced butter mixture over each ear of corn, ensuring all sides are coated. Pull the husks back over the corn to cover them completely.
Place the corn on the grill and cook for 20-25 minutes, turning frequently to ensure even cooking. The husks will char on the outside, which is expected. This imparts a smoky flavor to the corn.
Once cooked, remove the corn from the grill and carefully peel back the husks again (they will be hot!). For serving, sprinkle with Cotija cheese and chopped cilantro, if desired.
Serve hot with additional lime wedges for squeezing over the corn.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 748 mg | 32% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 101.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3884 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
