Garlic-Butter Parmesan Corn Recipe
This is the best grilled corn I have ever tasted! The butter, garlic and cheese perk up the flavor and make it hard to resist. A great side dish for your cookout! —Mitzi Sentiff, Annapolis, Maryland
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon minced garlic
- 1/3 cup butter cubed
- 8 medium ears sweet corn in husks
- Carbohydrate 0.127812344263033 g
- Cholesterol 21.7104166684187 mg
- Fat 8.11962069076695 g
- Fiber 0.00419498199677361 g
- Protein 0.692594238409352 g
- Saturated Fat 5.12905959819958 g
- Serving Size 1 1 serving (11g)
- Sodium 78.4010318304845 mg
- Sugar 0.123617362266259 g
- Trans Fat 0.564824650141326 g
- Calories 75 calories
Directions Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese. Yield: 8 servings. Originally published as Garlic-Butter Parmesan Corn in Simple & Delicious July/August 2007, p44
