Cooking with doTERRA Lime Oil: Mexican Street Corn

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  • 6 ears Sweet Corn husks removed
  • 1/2 cup Mexican Crema can substitute sour cream
  • 1/2 cup Mayonnaise
  • 1 teaspoon garlic minced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon paprika
  • 1 Tablespoon lime juice fresh
  • 3-5 drops Doterra Lime Essential Oil or sub with an additional TBS of fresh lime juice
  • 1/2 cup Cotija or sub for Queso Fresco and a little salt


  • Preheat grill to 400 degrees F
  • Remove husks from corn, and place directly on grill grates, grill for 3-4 minutes per side, until slightly browned. Once cooked on all sides, remove from grill.
  • Meanwhile, in a medium bowl, combine Mexican Crema, Mayonnaise, Garlic, Lime Juice, and Doterra Lime Oil and stir together well. Set aside.
  • In a small bowl combine chili powder, chipotle powder, and paprika set aside.
  • Crumble cotija or queso fresco, and set aside.
  • When corn is done being grilled, slather the sauce on all sides of the corn, then liberally sprinkle with spice mix and cheese. Garnish with fresh lime juice and/or cilantro, and enjoy warm.

Find more recipes at doTERRA.

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