Dania Ramirez's Grilled Corn With Queso Fresco
Pair your classic barbecue ribs with this scrumptious side dish recipe.
If you've never tried grilling your corn, you should definitely start now. This alternative way to cook a summertime favorite is not only delicious but also adds a spicy kick to your meal. This Memorial Day weekend, add this delicious corn onto your menu.
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- 6 ears corn, shucked
- 1/2 cup ghee, melted
- 2 tbsp seasoning salt
- 1 tbsp chili powder
- 1 cup queso fresco
- 1 tsp cayenne pepper (optional)
- a squeeze of lime
1. Place a piece of aluminum foil onto a cutting board or work surface. Lay an ear of corn onto the foil and brush with the melted ghee. Sprinkle with a little of the seasoning salt and the chili powder. Fold the foil over the corn so that the entire ear is covered. Repeat with the remaining corn.
2. Heat a grill or grill pan over medium heat. Place the corn onto the grill and turn every 2 to 3 minutes until the corn is hot and a little charred on each side, about 20 minutes total.
3. When the corn is ready, remove from the foil and set onto a platter. Top with the queso fresco and cayenne pepper, if using, and squeeze a little lime on top.
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