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.
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.
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.
I never thought I would like this but the combination of flavors and the cheese made it just wonderful. I will be making this again for sure!
Mexican Corn on the Cob
This was a nice change from regular corn on the cob. The cheese is a great touch.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.