- Corn on the Cob (5-10 ears)
- Chile Powder
- Silver Spring Chipotle Mustard
- Queso Fresco or feta cheese, crumbled
- 1 bunch fresh Cilantro, finely chopped
Pull back husks from ears to expose the corn silk. Pull out silk and discard. Sprinkle corn with Chile powder. Wrap husks back around the ears.
Grill the ears for about 20 minutes, at 350 degrees, turning every 5 minutes. You should be able to pierce through a corn kernel using a paring knife. Remove the corn from the grill.
Remove and discard the husks.
Spread the mustard onto the corn cobs and sprinkle the cheese and cilantro on them.
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Recipe courtesy Silver Spring Foods