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  • Jefferson Adams

    Mexican-style Roasted Corn on the Cob (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Mexican-style corn on the cob is an easy summer treat. Photo: CC--Migle
    Caption: Mexican-style corn on the cob is an easy summer treat. Photo: CC--Migle

    Celiac.com 09/06/2016 - Summer means corn, and roasted Mexican-style corn is one of the best gluten-free summertime treats I know. This recipe is sure to leave lots of full stomachs and happy smiles.

    Ingredients:

    • 6-8 ears fresh corn, un-shucked
    • 1 stick butter, room temperature
    • 3 tablespoons lime juice
    • 2 teaspoons chopped tarragon
    • 6 ounces queso Cotija, finely grated
    • Spice mixture (recipe below)



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    Spice Mixture:

    • 2 tablespoons chili powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon sweet paprika
    • 1 teaspoon ground black pepper
    • ¼ teaspoon ground cinnamon

    For the spice mixture, combine all ingredients. Sprinkle over roasted corn as desired.

    Directions:
    Soak the corn in cold water for 1 hour.

    Heat the grill.

    Put the soaked ears on the hot grill and cook for 25 to 30 minutes, turning frequently.

    While the corn is grilling, make the lime butter.

    In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste.

    Mix well and spread onto a large plate.

    Take the corn off the grill and carefully peel back the husks (they will be hot).

    Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter.

    Top with a good amount of Cotija cheese and sprinkle with the spice mixture.

    Serve immediately.

    For a variation, smear corn with mayonnaise instead of lime butter, and use spices as desired.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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