I promise you didn’t know corn on the cob, especially grilled for just 12 minutes, could be this good. The secret? Paprika and Parmesan. If you’ve never used paprika before, now is the time to start!
Parmesan and Paprika Corn on the Cob
Makes 6 Servings
Sweet summer corn on the cob grilled with butter is delicious. But you’ll never want it that way again after you try it Italian-style, with garlic, smoked paprika, and Parmesan cheese.
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon smoked sweet or Hungarian paprika
1 garlic clove, crushed through a press
6 ears of corn, husked
1/2 cup freshly grated Parmesan cheese
1. Preheat the grill for direct cooking over medium heat (400F). Brush the cooking grates clean.
2. Tear six 12-inch squares of heavy-duty aluminum foil. Mix the butter, paprika, and garlic together in a small bowl. Spread each corn ear with an equal amount of the garlic butter, place on the foil and roll it up tightly. (The corn can be stored at room temperature for up to 8 hours.)
3. Place the foil-wrapped corn on the cooking grate and cover with the grill lid. Cook, turning occasionally, until the corn is heated through with some toasted browned spots (open the foil to check), 12 to 15 minutes. Transfer the foil-wrapped corn to a platter.
4. Unwrap the corn and return to the platter. Serve hot, allowing each person to sprinkle the corn with Parmesan cheese and salt to taste before eating.
|– From Fabulicious: On The Grill
by Teresa Giudice with Heather Maclean