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    Home » Recipes » Side Dishes

    Grilled Corn

    Published: May 16, 2018 · Modified: Mar 27, 2019 by Elizabeth · Leave a Comment

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    Grilled Corn

    Grilled corn is a summer essential. It’s bountiful too, which means it’s cheap and it’s everywhere! Perfect for that barbeque party you’re hosting this year. Here we grill the corn in their husks, then dress them up with crema, chili powder, cheese, and fresh chopped cilantro. Delicioso!

    Grilled Corn served on slate board and topped with parmesan cheese, crema and chopped cilantro

     

    Ingredients

    Fresh Corn, in their husks (as many as needed)

    Butter, melted

    Parmesan Cheese, grated

    Chili Powder

    Crema or Sour Cream

    Cilantro, chopped

     

    Prepare the corn

    Leave the husks on the corn.

     

    Soak the corn cobs, in a large pot, completely submersed in water for at least 30 minutes. Drain the water. Remove a few corn husks from the outer layer. Don’t remove all the husks, leave a couple of layers on. The corn will cook in the husks without the outside charring too much.

     

    Make the grilled corn

    Preheat the barbeque to moderate to moderate-low heat.​

     

    Grill the corn, in their husks over medium to medium-low heat for 30 minutes or so, turning occasionally. If any of the husks fall off, remove them using tongs so they don’t catch fire on the grill. Towards the end of the grilling time, use tongs to peel back some of the husks if you want to get a nice char on some parts of the corn.

     

    Melt the butter, we used the microwave for convenience, but a small saucepan works well too. Just keep an eye on it; the butter will melt in no time. Take the pan off the heat and set aside until ready to use.

     

    Peel the husk off the corn, use a clean kitchen towel to hold, it will be hot. Wipe the corn lightly to get the thin silk off. Pull the husks all the way back, or remove them completely.

     

    Brush the grilled corn with the melted butter. Add a generous amount of the crema (or sour cream). Sprinkle the corn with the Parmesan cheese and chili powder, garnish with fresh chopped cilantro and serve.

     

    Eat quickly, maybe you can get seconds. Enjoy!

     

    « Green Beans with Bacon
    Mashed Sweet Potatoes »
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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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