If you’re looking for something a bit different to do with your grilled side dishes this summer, look no further than this recipe for parmesan crusted corn on the cob. It not only makes a beautiful presentation next to a platter of ribs or steaks, it’s quite yummy – my niece thought this was the best corn she’d ever tasted!
Parmesan Crusted Grilled Corn on the Cob
3 ears of corn
2 T. butter, softened
2 T. mayonnaise
¼ cup fine bread crumbs (freshly made from whole wheat bread is best)
¼ cup Italian cheese blend (parmesan, mozzarella, and romano)
1 t. dried parsley, or 1 T. minced fresh parsley
½ t. garlic salt
Carefully peel back the corn husks. Remove the silk, then press husks back up over ears. Soak in water for at least half an hour.
Meanwhile, combine softened butter and mayonnaise; set aside. Combine bread crumbs, cheese, parsley, and garlic salt on a plate; set aside.
Remove from water and grill corn over direct, medium heat, turning often to avoid burning the husks. Grill just until done and the kernels are somewhat browned, about 15 – 20 minutes.
Take the corn off the grill and remove the husks (be careful – the corn will be hot!). If you wish to serve 6 people, cut the ears in half. Brush each ear with butter-mayo mixture, then roll in the bread crumb mixture.
Serves 3 – 6
Why, why, why don't you live closer? **sigh**
ReplyDeleteI wish I did, Tami. We could have a helluva barbecue!
ReplyDelete