Crispy Garlic Butter Bomb Street Corn

Allergens

Milk, Dairy (in Parmesan cheese)

Ingredients

• 6 ears of sweet corn, shucked 1/2 cup unsalted butter, melted 4 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley

Instructions

1. In a small bowl, whisk together melted butter, minced garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper. Set aside.
2. Preheat grill to medium high heat or preheat the oven to 400°F (205°C).
3. Place corn on the grill or a baking sheet, and cook for 8 10 minutes, turning occasionally, until tender and slightly charred.
4. Remove corn from the grill or oven, and immediately brush with the butter mixture, ensuring all sides are coated.
5. Sprinkle evenly with Parmesan cheese, and return to the grill for an additional 1 2 minutes to let the cheese melt.
6. Transfer corn to a platter, sprinkle with chopped parsley, and serve immediately.

Chef’s Insight

The smokiness from the paprika and the aroma of grilled corn create a mouthwatering sensation that transports you to a bustling street fair.

Notes

For an extra kick, add a pinch of cayenne pepper or a squeeze of lime to the butter mixture.