Friday, June 14, 2013


Ears of fresh corn still in husks
cold water
melted butter
chili powder
smoked paprika
grated Parmesan cheese
1 lime wedge for each ear of corn

Preheat grill to medium-high heat.

To prepare the corn, pull back husks (do not remove) and remove and discard the silks.  Tie the husks (pulled back) together with kitchen string to form a handle.  Soak in enough cold, salted water to completely cover for 10 minutes; drain.

Place corn on grill and close lid.  Grill for 15 minutes, turning occasionally, until golden brown.

Remove from grill and brush with the melted butter.  Sprinkle with chili powder, paprika, and Parmesan cheese.

Serve with lime wedges to squeeze over corn.

This is a recipe I got from Southern Living a few years ago.

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