Dania Ramirez’s Grilled Corn With Queso Fresco

Yield: 6 servings
Calories: 278
Theme: Lunch
grilled corn

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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This recipe was recently featured in Cheap Chicken — What Are You Really Getting When You Pay Less?.

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