Mexican Corn on the Cob

Campbell's Mexican Corn on the Cob Recipe

Corn on the cob gets a burst of vibrant flavor when it's roasted on the grill with butter and picante sauce, then sprinkled with grated cheese.

At a glance

Prep

10 min.

Total

27 min.

Serves

6

Grill: 17 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

6 ears corn on the cob, husks removed
1 jar (16 ounces) Pace® Picante Sauce
6 tablespoons butter
6 tablespoons grated cotija cheese or Parmesan cheese

How to Make It

  • 1

    Place each ear of corn onto 1 piece heavy-duty aluminum foil.  Top each with 1/3 cup picante sauce and 1 tablespoon butter.  Pull the edges of the foil up over the corn.  Double fold the edges and tuck the ends under to seal.

  • 2

    Heat the grill to medium.  Grill the corn packets for 15 minutes, turning them over several times during grilling.  Remove the corn packets from the grill.  Open the packets.  Return the corn to the grill, in the open foil packets, and grill for 2 minutes.  Sprinkle the corn with the cheese.

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RID#25918

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