Foil Packet Mexican Corn Recipes
FOIL-PACKET CORN ON THE COB
Steps:
- Prepare a grill for medium heat.
- Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well.
- Place the packets on the grill and cook for 15 minutes, flipping halfway through.
- Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan.
FOIL-PACKET CORN
Steps:
- Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.
FOIL PACKET MEXICAN CORN
Foil Packet Mexican Corn is an easy and delicious side dish to make on the grill to go with any meal. A easy twist on the popular Elotes or Mexican street corn.
Provided by Milisa
Categories Side Dishes
Time 30m
Number Of Ingredients 10
Steps:
- Lay a large piece of heavy duty foil over a baking sheet.
- In a bowl, combine mayonnaise, sour cream, salt, garlic, cumin and chili powder with lime juice.
- Dip each corn cob into sauce, rolling to coat well and place on foil.
- Wrap foil around corn, forming a sealed packet.
- Cook over indirect heat on the grill at about 300 - 350° for 20 minutes.
- Remove from grill and carefully open foil.
- Sprinkle with cotija cheese and cilantro.
Nutrition Facts : Calories 264 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 653 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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- Cut four sheets of foil, about 10-12-inches long. Combine the shrimp, corn, bell peppers and onions in a large bowl. Add the olive oil, garlic, taco seasoning, brown sugar, lime juice, cilantro and cumin; gently toss to combine.
- Divide shrimp mixture among the four pieces of foil, arranging the ingredients on the centre of each piece. Fold up all 4 sides of each foil packet, covering completely and sealing the packets closed.
- Place foil packets on the grill and cook until just cooked through, about 6-8 minutes on one side. Flip, and continue to grill on the other side for a further 6 minutes, or until the corn is tender and shrimp are fully cooked. (If using the oven, bake in a preheated oven -- 400°F | 200°C -- on a baking sheet for 25-30 minutes, or until done).
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- Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil.
- In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.
- Partially unwrap corn to cool for a few minutes before applying sauce. Keep the foil under the corn to be used for serving the corn.
- Using a basting brush, generously brush on the sauce and sprinkle generously with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.
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