05 September 2012

Grilled Corn on the Cob

It's not too late... you can still get some great seasonal corn at the market!  Feel free to give our latest corn on the cob recipe a whirl the next time you are feeling adventurous.  Trust me, I am a "purist" when it comes to corn and certainly enjoy the standard boiled corn on the cob with salt and pepper.  Grilling it and adding cilantro, feta and paprika was a nice treat!


Grilled Corn on the Cob
Yield: 4 servings

4 Ears of Corn
1 Tbsp. Butter
1/2 tsp. Paprika (optional)
Salt and Pepper, to taste
4 oz. Feta, crumbled
1/4 C. Fresh Cilantro, roughly chopped

Pull all the husks and silk off the corn and discard.  Parboil the corn in boiling water for 10 minutes.  Then, wrap each ear of corn individually in aluminum foil, closing it up by twisting the ends. Place the wrapped ears of corn on a pre-heated grill on medium heat. Rotate the corn every so often for 15-20 minutes, being careful to not overcook the corn. Once the corn is cooked, remove from the grill with oven mitts.  Carefully unwrap the foil and lightly brush each cob with butter; sprinkle with paprika, salt and pepper. Roll in a mixture of crumbled feta cheese and cilantro.  Serve immediately.

2 comments:

  1. Do you do a "tooth check" afterwards? Haha! Looks yummy and sounds great! I'll bet you could slice off the corn and mix it all up in a serving bowl too. You know how much I love cilantro!

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