Mexican Corn on the Cob

With the grilling season in full swing, try this corn on the cob recipe.
It's hard to go wrong with corn topped off with colorful salsa — try
this recipe tonight!

Mexican Corn on the Cob
from Campbell's Kitchen

Prep Time: 10 min.
Grill Time: 17 min.

6 ears corn on the cob, husks removed
1 jar (16 ounces) Pace® Picante Sauce
6 tablespoons butter
6 tablespoons grated cotija cheese *or* Parmesan cheese

1. Place *each* ear of corn onto *1* piece heavy-duty aluminum foil. Top
*each* with *1/3 cup* picante sauce and *1 tablespoon* butter. Pull the
edges of the foil up over the corn. Double fold the edges and tuck the
ends under to seal.

2. Heat the grill to medium. Grill the corn packets for 15 minutes,
turning them over several times during grilling. Remove the corn packets
from the grill. Open the packets. Return the corn to the grill, in the
open foil packets, and grill for 2 minutes. Sprinkle the corn with the
cheese.

Makes: 6 servings.

Kitchen Clip
                        What a great side dish. Make these up ahead of time and grill them
along side chicken, burgers or steaks.
Received on Sun Jul 18 19:49:50 2010