Spring is here! You know what that means? Grilling time!

With the warm weather, holidays and get togethers you're probably going to be spending a lot of time outside. It's the perfect time to get out of the kitchen and fire up that grill and make something tasty!

One of my favorite summer treats is grilled corn. It's healthy, satisfying and soooo good. This recipe is a Mexican style corn on the cob that will have you drooling as it cooks over those flames!

INGREDIENTS

• 6 ears corn, unhusked
• 6 tablespoons unsalted butter
• 2 teaspoons chili powder
• 1/4 cup grated cotija cheese
• 1/4 cup freshly chopped cilantro leaves
• Juice of 2 limes

DIRECTIONS

1. Prepare grill.
2. Place corn, in its husks, directly on the rack. Grill until tender and cooked through, about 40-45 minutes.
3. Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
4. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.

Note: This can also be done in the over. Simply preheat to 350F and follow directions above

Move 1: Jump Squat to High Pull Row

• Engage your core and shoot your booty back behind you as though you were going to sit on a chair – keeping the weight in your heels and chest up.
• Drive your heels down to power up to jump, as you jump up drive your elbows up to the sky holding your weighted object.
• Mod: Take the jump out to lessen the impact, instead perform a body squat with good form. Only squat as deeply as you can comfortably go without bending forward at the waist.

Move 2: Skaters

• This is an explosive cardio move to get your heart rate pumping!
• Start in a curtsy lunge position by stepping back with your right leg to just behind or slightly past your left leg.
• Jump laterally (sideways) to switch legs and continue until the time runs out.
• Mod: Take the hop out and do alternating reverse curtsy lunges.