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Grilled Corn

Mexican.Chef's picture
  Ears of corn 6
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Packed cilantro 1⁄2 Cup (8 tbs), chopped (Firmly Packed)
  Sour cream 1 Cup (16 tbs)
  Grated cotija/Parmesan 6 Ounce (Or Crumbled)
  Salt To Taste
  Pepper To Taste

Gently peel back corn husks but do not tear off.
Pull out and discard silk; rinse corn and pat dry.
Cut 6 rectangles of aluminum foil, each 8 inches wide.
Rub butter over each cob and sprinkle with cilantro.
Season to taste with salt and pepper.
Pull husks back over corn and wrap each ear in foil.
Place corn on a grill 4 to 6 inches above a solid bed of medium-hot coals.
Cook, turning 2 or 3 times, for 20 minutes.
Remove corn and carefully peel off foil; let cool slightly.
Peel back husks and spread each ear with sour cream, if desired; sprinkle with cheese.

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