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Sliced Street Corn on platter

Street Corn Pinwheels Recipe

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  • Author: Kara Taylor - Home Cooks Guide
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 15 bite sized pieces 1x
  • Category: Side Dish
  • Method: Grill, Smoker or Campfire
  • Cuisine: BBQ
  • Diet: Vegetarian

Description

These Street Corn Pinwheels are seasoned with lime, cilantro, chili powder, cumin, and queso fresco and perfect for an appetizer or summer BBQ side dish.


Ingredients

Scale

3 ears of corn, de-husked and sliced into 56 slices each

1 1/4 teaspoons salt

1 T ancho chili powder

1/2 t ground pepper

1/2 t cumin

2 T lime juice

1/2 t lime zest

1/4 t cayenne (optional)

4 T butter

1/2 cup crumbled queso fresco or cotija 

1/4 cup cilantro leaves to garnish (optional)


Instructions

Mix all of the ingredients together except for the cilantro and queso fresco (or cotija) and place in a foil packet with the seams tightly sealed.

Cook on 350 for 10 minutes, flip the packet over and cook for another 10 minutes. 

Remove from the packet onto a serving dish, sprinkle with the crumbled cheese, and cilantro.

Enjoy!