Grilled Cilantro Parmesan Corn

Hello, again. Today I’ve got corn. Good corn. One of my favorite meals. Yup! Meals. I can eat a bowl of corn and be as happy as kid with an ice cream cone. A long, long time ago I heard that butter makes everything better. Well, the saying definitely goes for corn. I, personally, don’t think there’s any other way to eat corn. Who doesn’t like buttery corn? That’s like going to Baskin & Robbins (does that place still exist?) and asking for a nice lukewarm daiquiri ice – ice cream cone! You just don’t do it. I’ve been adding things to my old time favorite, and this is just the beginning. Not only is it the beginning, it’s by request. I’ve got a few more requests that I’ll be whipping up and serving hot on the Word Press, so sit tight!

You’ll notice in the picture that some portions of the corn are golden while others are burnt. Do not let that deter you. You don’t want to scorch the corn. You only want to blacken the surface of the kernels. It can be a tricky accomplishment at first, but the black parts are only superficial. So that means leaving the corn on it’s side just until several kernels here and there blacken. Trust me, I don’t care for burnt corn. It just doesn’t turn me on, and I wouldn’t lead you astray. Anyway, the black parts do something special for another dish I whipped up. This corn serves 2 purposes. I use it just because I feel like eating some corn on the cob or I add it to a meal. So Danielle (request person), you’re in for a treat! I appreciate the request, too.

Recently, I met a lady that orders takeout EVERYDAY. She gets the takeout food, puts it on a plate at home, adds a mint leaf and sprinkles some paprika (regardless of what she’s serving) over all of it. She and her husband sit down to this “magic meal” and grub away. First, this actually takes some effort, and I commend her for that. Not only does she have to hide containers, but she spends her own side-job money on all of the food. EXPENSIVO! Especially, since her husband thinks she cooks everyday. She recently decided to disclose her kitchen incompetency and I was elated that she asked me for help. So I’ve got a few things up my sleeve for you, too, my special “magic meal” lady! I wouldn’t suggest you start with this recipe, though. It involves use of grill. If you’re anything like I was in my early grilling days, then you’ll try it anyway, Just be aware that eyebrows typically grow back in full somewhere between 8 and 12 weeks.

By the way, $5 off all orders of $20 or more for ALL Facebook fans and blog subscribers (now thru 7/10/11)!

Let’s get started!

Preheat your grill and lightly oil the grate.

Grab 4 ears of corn. Husk and remove silks.

Take 2 sticks of room temperature butter and put them in a medium size bowl. Add 1 teaspoon of sea salt, 1/2 cup parmesan cheese, 4 tablespoons chopped cilantro, salt and pepper to taste, juice of 1 lime wedge, and 1 tablespoon minced garlic. Mix thoroughly. Brush the butter mixture onto the corn. Let them sit while your grill continues to heat. In the meantime, completely melt the remaining butter. You will use it in it’s liquid form to “baste” the corn while it’s on the grill.

Put the buttered corn on the grill, and grill turning each ear occasionally. Baste each ear with the melted butter every 3 to 5 minutes. Your total grilling time shouldn’t exceed 25 minutes.

And Voila!


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