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Mexican street corn on the cob in a bowl

Mexican Street Corn

  • Author: Heather Scholten
  • Yield: 6 Servings 1x




  1. Heat up your grill. Place coblets on the grill and turn occasionally until they begin to brown, about 10-15 minutes. Remove to a platter.
  2. Spread a coblet with crema. Sprinkle with Chile Margarita Spice Rub, cotija cheese, cilantro and give it a squeeze of lime.  Repeat with remaining coblets and serve immediately.