INGREDIENTS
4 ears sweet corn
1/4 cup butter
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese
DIRECTIONS
4 ears sweet corn
1/4 cup butter
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese
DIRECTIONS
Peel back husks from corn to within 1 in. of bottom; remove silk. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string. Soak in cold water for 20 minutes; drain.
Grill corn, covered, over medium heat for 20-25 minutes or until tender, turning often. Serve with Parmesan cheese.
Grill corn, covered, over medium heat for 20-25 minutes or until tender, turning often. Serve with Parmesan cheese.
2 comments:
Delicious, classic and timeless butter corn recipe, great for both out and indoor grills. Just printed it out for this weekend indoor grill party. Thanks.
Hi I found this cool recipe for Artichoke-scrambled Eggs Benedict. Has anyone ever tried it? Sounds good and I hope it is. Here is the link with the recipe and article. nice site to whoever created it.
http://emergevictoriousoverfat.com/2009/01/get-organized/
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