Corn on the cob is a classic American staple and it’s ripe for the picking this time of year. Try this recipe for some added flavor at your next barbeque!
- 4 ears of corn
- 2 limes
- Cayenne pepper
- Salt and pepper
- Crumbled Cotija cheese
- 1/2 cup butter, softened
- 1 large garlic clove, pressed
- 2/3 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- Heavy-duty aluminum foil
Step 1: Make the garlic-herb butter by stirring together the softened butter, garlic, basil, parsley and salt until well blended. Cover and store in the refrigerator.
Step 2: Remove the husks and strip away the silk for each ear of corn. Lay each ear of corn on a sheet of aluminum foil that is large enough to wrap all the way around.
Step 3: Spread the garlic-herb butter from step 1 evenly across each piece of corn. Sprinkle cayenne pepper, salt and pepper over each. Drizzle lime juice over one ear and wrap the corn in the aluminum foil. Repeat for each ear of corn.
Step 4: Place on the grill on medium heat for 15-20 minutes, turning every five minutes, or until the kernels are tender when pierced with a knife.
Step 5: Once cooked, open up the aluminum foil and sprinkle with some Cotija cheese.
This recipe is best served as a side dish to your favorite grilling creations. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.