Diary of a Foodie

Monday, July 27, 2015

Parmesan Chili Corn on the Cob

Need an easy summer side for your next barbecue? This is fast and delicious.

Parmesan Chili Corn on the Cob

8 ears of fresh corn, husks removed and clean the corn
1/2 cup melted butter
1 tsp chili powder
2 lines, cut into wedges
1 cup Grated Parmesan cheese

Boil or grill corn until done (about minutes total. If grilling, turn corn often to avoid burning). Once corn is cooked, roll the corn in melted butter. Sprinkle with chili powder, squeeze one lime wedge on each each, the sprinkle about 1/8 cup of cheese on each ear of corn. Serve warm.

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