- 6 Cobs Corn, husked & silks removed, cut into thirds
- Mexican Crema
- Cotija cheese, crumbled fine
- Spiceology Chile Margarita Spice Rub
- Limes, quartered
- 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.
- 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.