Fire-Grilled Corn on the Cob
The Fire-grilled Corn on the Cob puts a fiery twist on a summer favorite
- 4 ears of corn
- 1/4 cup sour cream
- 2 tablespoons heavy cream
- 4 tablespoons grated Parmesan cheese
- 1 teaspoon paprika
- A pinch of salt
Start with the Crema Sauce. Mix the sour cream, heavy cream, and a pinch of salt in a medium-sized bowl. Then, set it aside.
Moving on to the corn. First, clean and oil your grill. Then heat it high heat.
Husk each ear of corn. Then place them on the grill. Give them a quarter turn every 1-2 minutes. In total, you’ll grill the corn 15-20 minutes or until the sides are slightly charred.
Remove the corn from your grill and brush each ear with the Crema Sauce.
Sprinkle a mixture of Parmesan cheese and paprika on each ear of corn. Then, dig in.