Smokehouse Street Corn on the Cob

Allergens

Dairy (cheese), Gluten-Free (corn)

Ingredients

• 2 fresh corn on the cobs
• 4 tbsp unsalted butter, melted
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup fresh cilantro leaves, finely chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your grill or BBQ to medium high heat (350°F).
2. In a small bowl, mix together the Parmesan cheese, smoked paprika, garlic powder, salt, and pepper. Set aside.
3. Holding each corn cob vertically, brush with melted butter and season with the spice mixture. Wrap each corn individually in heavy duty aluminum foil.
4. Place wrapped corns on the preheated grill or BBQ, and cook for 15 minutes, turning occasionally.
5. Carefully unwrap the corn from the foil and return to the grill. Cook for an additional 5 minutes until slightly charred and heated through.
6. Remove from heat, let cool slightly, then cut off the corn kernels and transfer to a serving dish.
7. Sprinkle with chopped cilantro leaves and serve with lime wedges on the side.

Chef’s Insight

To capture that sizzling street-food energy at home, crank up the music and invite friends to gather around the grill for an interactive dining experience.

Notes

For added richness, include a drizzle of mayonnaise in the spice mixture.