Mexican Street Corn
Servings: 3
Total Time: 15 minutes
Ingredients
3 ears of corn, shucked leave the husk pulled back as a handle
1 TBSP unsalted butter, melted
1/2 tsp granulated garlic
1 TBSP hot sauce
1/4 tsp lime zest
1 tsp fresh lime juice
2 TBSP freshly grated Parmesan cheese
Directions
1. Grill the corn on the cob over direct flame for 4 to 5 minutes, turning often, until charred in spots.
2. Iin a small bowl mix together the butter, garlic, hot sauce, lime zest, and lime juice.
3. Brush the mixture all over the grilled corn.
4. Sprinkle the Parmesan cheese over the basted corn and serve immediately.
2. Iin a small bowl mix together the butter, garlic, hot sauce, lime zest, and lime juice.
3. Brush the mixture all over the grilled corn.
4. Sprinkle the Parmesan cheese over the basted corn and serve immediately.
