(Corn on the cob for the BBQ)
Serves 6
Ingredients:
6 ears corn, shucked and cleaned
About 4 T. melted butter to brush on corn
A sprinkling of 100% grated Parmesan Cheese (from an 8 oz. shaker)
A sprinkling of smoked paprika (from a 1.75 oz. spice jar)
Non-stick Reynolds Wrap
Directions:
Boil corn: Fill a large stock pot about half-way with water. Bring water to a boil over medium-high heat. Add the corn. Cover and return to a boil. Boil corn for 5 mins. Remove cobs. Preheat your outdoor grill or oven to medium heat. While preheating, rip six pieces of non-stick foil (sized to fully wrap each piece of corn). Place foil pieces on a heat-safe surface. Place one piece of corn on the nonstick side of each foil. Brush each cob with melted butter to coat. Then lightly sprinkle each corn cob all the way around with some smoked paprika, followed by a generous dusting of Parmesan cheese. Close the foil packs. Place corn foil packets on the grill for about 4 to 5 mins., turning often so that the corn roasts evenly. Remove from grill. Packets will be hot. Let cool slightly before opening.
Corn fun facts: Corn is a cereal crop that is part of the grass family. An ear or cob or corn is part of the flower, and an individual kernel is a seed. And the average ear of corn has 800 kernels in 16 rows!
This is an awesome way to prepare corn but I leave part of the stem attached so I can roast it over the campfire. Paprika is not the property of any group of people. I love trying new flavors.
How is a bbq , butter, paprika and cheese ethic???
Another “woke” “ethnic” recipe on this supposedly “American” site! I’ll boil my corn in tap water like I always have, or maybe buy it frozen while that’s still “legal”!