Arizona Desert Campfire Corn using Arizona Heat Infused Olive Oil Blend

Warm corn, buttery mayo, crumbled cotija, fresh cilantro, and lime all come together in this easy side with serious cookout energy. The Arizona Heat Infused Olive Oil Blend brings chili powder, cumin, garlic, onion, and cayenne into the mix so every bite lands with bold Southwestern flavor. It’s the kind of dish that fits right in at a weeknight dinner, a summer patio cookout, or a game day spread, and it disappears fast.

Garden Infuzions

Arizona Desert Campfire Corn using Arizona Heat Infused Olive Oil Blend

Smoky grilled corn, bright lime, and a punch of Southwestern heat come together in a simple side that tastes like an Arizona cookout at sunset.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 6 ears

Course: Appetizers, Side Dishes

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 ears corn husked
• 2 tablespoons Arizona Heat Infused Olive Oil Blend
• 2 tablespoons unsalted butter melted
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup cotija cheese crumbled
• 2 tablespoons fresh cilantro chopped
• 1/2 teaspoon chili powder
• 1 lime cut into wedges

Equipment

• 1 Grill Medium-high heat
• 1 Tongs For turning the corn
• 1 Basting Brush For the oil and butter mixture
• 1 Small bowl For mixing the coating
• 1 Spoon For spreading toppings

Method

 

Instructions

1. 1. Preheat a grill to medium-high heat and clean the grates.
2. 2. Brush the corn lightly with Arizona Heat Infused Olive Oil Blend and place it on the grill.
3. 3. Cook the corn for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are tender and lightly charred in spots.
4. 4. Stir the melted butter, mayonnaise, lime juice, lime zest, salt, and black pepper together in a small bowl.
5. 5. Brush or spoon the butter mixture over the hot corn so it coats the kernels evenly.
6. 6. Sprinkle cotija cheese, cilantro, and chili powder over the top.
7. 7. Serve right away with lime wedges on the side.

Notes

For extra char, leave the corn on the grill until a few kernels blacken lightly, but don’t let it dry out. If you’re cooking indoors, a grill pan works well too. This recipe is built to be bold, simple, and easy to pass around at the table.

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Recipe Tips

Grill the corn until you get a little char for the best flavor, then brush on the seasoned oil while the ears are still hot so it clings nicely. If you want a little extra brightness, finish with a second squeeze of lime right before serving.

Serving Suggestions

Serve this corn alongside grilled chicken, burgers, tacos, or barbecue plates. It also works well as a party side for potlucks, tailgates, and backyard dinners.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently or enjoy it chilled if you like a cold side with bold flavor.

Variations

Swap cotija for crumbled feta, add diced jalapeño for more kick, or finish with extra cilantro and a dusting of chili powder for a more rustic look.

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Looking for more inspiration? Browse the Garden Infuzions recipes page for more flavor ideas, serving inspiration, and fresh ways to use your favorite blends.