Grilled Corn on the Cob with Glove-Box Recado

Ingredients for Grilled Corn on the Cob with Glove-Box Recado

• 4 ears corn, shucked and silk removed

• 2 tablespoons El Jefe's glove-box recado, plus more if needed

• 1 tablespoon freshly squeezed lime juice, plus more if needed

How to make Grilled Corn on the Cob with Glove-Box Recado

Prepare a medium-hot fire for direct-heat cooking in a grill. Place the ears of corn on the grill rack and grill, turning them as needed to colour evenly, for 10 minutes, until they have a bit of char to them but haven't cooked so much that the kernels have wrinkled. You want to maintain the sweet, fresh corn crunch. Remove from the grill and cut in half crosswise.

In a large bowl, mix together the recado and lime juice. Add the corn and toss until evenly coated. Take a bite of one ear and adjust the remaining ears with more recado and lime juice to taste. Serve hot.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.