Grilled Corn in Husks
Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. Season the ears with butter, Parmesan cheese and parsley. Dovetailing Tips: Cook enough corn to have 2 cups leftover to use in Corn'n' Cucumber Salad on day 4.
Prep time:
Cook time:
Serves: 4
Calories per serving: 130
Ingredients:
Cook time:
Serves: 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.