Smoky Southern Street Corn on the Cob

Allergens

Dairy (in the Parmesan cheese)

Ingredients

• 2 corn on the cob, shucked
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 limes, cut into wedges

Instructions

1. Preheat your grill to medium heat (about 350°F).
2. In a small bowl, mix together the melted butter, smoked paprika, cayenne pepper, salt, and black pepper.
3. Brush each corn on the cob with half of the butter mixture, ensuring all sides are evenly coated.
4. Grill the corn on the cob for 8 10 minutes, turning every few minutes to ensure even cooking. The corn should be slightly charred on all sides.
5. Remove the corn from the grill and immediately brush with the remaining butter mixture. Sprinkle generously with Parmesan cheese and chopped parsley.
6. Serve each cob with a lime wedge for squeezing over the top, adding an extra burst of citrus flavor.

Chef’s Insight

The key to perfect grilled corn is to ensure it's evenly coated in the butter mixture before grilling, allowing for a perfect char while keeping the kernels tender and juicy.

Notes

Always cook corn on the cob over medium heat to prevent burning the kernels.