Chef Tom Fraker
Grilled Corn with Garlic Pepper Butter
Grilled Corn with Garlic Pepper Butter
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Mexican
Servings
6 servings
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
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6 ears fresh corn, husks removed
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6 tablespoons unsalted butter, softened
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2 cloves Melissa’s Peeled Garlic, minced
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Melissa’s Hatch Chile Powder to taste
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¼ cup Parmesan cheese, grated
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Kosher salt and freshly ground pepper to taste
Directions
Place corn on a medium temperature grill and grill until slightly charred, about 15 minutes.
In a small bowl, mix together the butter, garlic and Hatch Pepper. Spread the butter mixture on the corn, sprinkle with parmesan, season with salt and pepper and serve.
Filed in:
Chef Tom Fraker,
Cinco de Mayo,
Grilled Corn with Garlic Pepper Butter,
Hatch Chile Powder,
Hatch Pepper Powder,
Organic Corn,
Peeled Garlic,
Side Dish
