Grilled Corn in Husks
If you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. Dovetailing Tip: Cut any leftover corn off the cob to use in Corn 'n' Cucumber salad on day 4.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 130
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 130
4 large ears sweet corn in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese
Directions:
Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string.
Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Sprinkle with cheese.
Source: tasteofhome.com
Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Sprinkle with cheese.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
