Fire-Grilled Corn on the Cob
Fire-Grilled Corn on the Cob
Give your grilled corn a kick with a special spice blend and a creamy, cool sauce. Dovetailing Tip: Grill several additional ears of corn to use on day 5 in Corn salsa. You will need 4 cups of corn sliced off the cob.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 55
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 55
4 ears of corn
1/4 cup sour cream
2 tablespoons heavy cream
1 pinch salt
4 tablespoons grated parmesan
1 teaspoon paprika
Directions:
Start with the crema sauce. Mix sour cream, heavy cream and a pinch of salt in a medium bowl. Set it aside.
Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product.
First, clean and oil your grill. Then heat it to 500-550F degrees.
Place ears of corn on the grill.
Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature.
While corn is grilling, add grated Parmesan and paprika to a medium-sized bowl. Mix to combine.
Take corn off the grill and brush it with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy!
Source: foodnetwork.com
Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product.
First, clean and oil your grill. Then heat it to 500-550F degrees.
Place ears of corn on the grill.
Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature.
While corn is grilling, add grated Parmesan and paprika to a medium-sized bowl. Mix to combine.
Take corn off the grill and brush it with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy!
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
