Thank goodness for slightly warmer weather. It’s perfect outside right now, not too hot and not too cold. PERFECT!
I can’t seem to get enough of our grill, maybe because I feel bad that it’s been left out of the cooking for the past couple of months. First, this week was grilled chicken legs, and now it’s corn on the cob.
It’s wayyyyy better than corn in the can. No, I’m not hating on it, but when you get the chance to have fresh corn, you just can’t beat it, especially when it’s been grilled to perfection and then slathered with a delicious sauce for on top.
Shaun couldn’t help but notice that I put one of these bad boys away in less than a minute. I don’t even think I put it down on my plate between bites. Once it was in my hands, there was no turning back.
Heat the grill to low/medium heat. Once the grill is warm, start by roasting the corn with the husks still on. This will allow the corn to cook slowly without burning. It will also make cleaning the corn that much easier. Cook for 10 minutes and be sure to rotate about every 5 minutes.
Now take the corn off the grill and remove the husks. Turn grill heat up to medium. Baste with melted butter and place back on grill. Turn every few minutes after corn starts to brown/caramelize. Be sure to baste the corn every time you rotate. After corn has caramelized, baste with the cheese spread mentioned below and allow to slightly melt before taking off the grill. Then sprinkle with salt.
Total cook time is 20-25 minutes.
In small bowl combine the sour cream, chili powder, parmesan cheese, and parsley. Mix it all up and set aside until corn is done.
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