Festival Classic Snack: Grilled Corn with Chipotle Butter and Parmesan

Allergens

Dairy, Wheat (gluten-free corn)

Ingredients

• 4 ears of corn, shucked
• 1/2 cup unsalted butter, softened
• 2 teaspoons chipotle powder
• 1/2 cup grated parmesan cheese
• 1 tablespoon freshly chopped cilantro
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, mix together softened butter, chipotle powder, parmesan cheese, and salt and pepper to taste until well combined. Set aside.
3. Grill the corn for 6 8 minutes, turning occasionally, until slightly charred and tender. Remove from grill.
4. Spread a generous amount of the chipotle butter mixture over each ear of corn. Garnish with freshly chopped cilantro and serve immediately.

Chef’s Insight

The key to perfect grilled corn is to cook it evenly and avoid overcooking to maintain its tender texture.

Notes

Feel free to adjust the spiciness of the chipotle butter to your preference.