The City Magazine Since 1975

Grilled Corn on the Cob

July 2017
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SERVES: 
6
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INGREDIENTS: 

6 ears corn
3 Tbs. salted butter
Aluminum foil
Paprika (optional)
Chili powder (optional)
Parmesan cheese (optional)

DIRECTIONS: 

Shuck the corn and remove the silk. Preheat the grill to high.

Rub half a tablespoon of butter onto each ear of corn and wrap each with foil. Place the ears on the grill, leaving space between them. Cover the grill and cook the corn, turning the ears occasionally, for 15 to 20 minutes, or until tender. Remove the ears from grill and unwrap them. Sprinkle the corn with your choice of paprika, chili powder, and/or Parmesan cheese.