Mexican Grilled Corn with Cilantro


  • 2 ears corn, shucked and each cut into 6 pieces
  • 1 tablespoon olive oil
  • kosher salt and black pepper
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh cilantro


Heat grill to medium. In a medium bowl, toss the corn with the oil and ¼ teaspoon each salt and pepper. Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes (reserve the bowl).
Transfer the cooked corn to the reserved bowl and toss with the cilantro and lime juice. Serve with lime wedges.


Adapted from Real Simple