This zesty twist on a classic favorite brings the bright, tangy flavors of a margarita straight to your corn on the cob. It’s a fun and refreshing way to enjoy a summer snack with a little extra flair.
Start by peeling back the husks on each ear of corn, but don’t pull them off completely—just fold them down and keep them attached at the bottom. Carefully remove all the silk from around the kernels. Once that’s done, pull the husks back up around the corn and soak the ears in a bowl of lukewarm water for about an hour.
When you’re ready to cook, fire up your grill to medium-high and give the grates a light coating of oil so the corn doesn’t stick. While the grill heats, mix together some salt and lime zest in a small bowl.
Take the corn out of the water and fold the husks back down again, leaving them attached at the bottom. Pat the corn dry with paper towels—it's okay if the husks stay damp. Brush the kernels with melted butter, then sprinkle the lime-salt mix and a pinch of chili powder all over each ear.
Place the corn on the grill and cook it, turning every few minutes, until the kernels are tender and slightly charred, which should take around 25 minutes. Enjoy!
- Use fresh lime juice for the best citrus flavor.
- Brush the corn evenly with the margarita mixture to avoid sogginess.
- Grill the corn on medium heat to get a nice char without burning.
This dish offers a fun twist on a classic favorite. The zesty lime and hint of tequila bring bright, refreshing flavors that make each bite exciting. It’s perfect for summer gatherings or a flavorful side at any meal.
Serve with a sprinkle of chili powder and a dash of salt for extra kick. It pairs well with grilled meats, fresh salads, or even as a standalone snack. Add a wedge of lime on the side for squeezing.
Store leftover corn in an airtight container in the refrigerator. It’s best eaten within two days for freshness. To reheat, warm gently in the oven or microwave to keep the flavors intact.
