 |
Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 12 |
|
Corn on the cob is a staple in my family over the summer. Living in the Mid-west, we do have some of the best corn around (if you ask me). Because of it, I am always looking for great ways to maximize the use of corn, so I introduced the Mexican Grilled Corn recipe this past year. Read more . Big hit. I hope you and your family enjoy! Ingredients:
12 ears corn on the cob |
1 1/2 cup finely shredded manchego cheese |
3 sticks butter, softened |
1 bunch fresh cilantro, chopped |
Directions:
1. Soak the corn in water to be sure the husks do not burn and catch on fire.
2. Grill with husks on so the corn will steam in its own juices.
3. Chop cilantro
4. In a bowl, combine the butter, Manchego and cilantro. Just before serving, smear with as much or as little as you would like.
|
|