|My oh my, what a terrific|
method in which to grill the
most flavorful and moist corn on the cob ever...
Prep Time: 10 mins. | Grill: 20 mins.
Posted: by Sandra
4 ears corn, still in husk
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon brown sugar
2 tablespoons honey
a pinch of kosher salt
a pinch of ground pepper
2 tablespoons freshly grated parmesan cheese
Heat the grill to medium-high heat.
Peel corn down to the end, but do not remove the husk from the cob. Remove all the fine silk hairs between the corn and husk, and set aside (with husk still pulled down).
On a plate, whisk together the paprika, cayenne pepper, garlic and onion powders, brown sugar, honey, kosher salt, and ground pepper. Roll the glaze on the ears of corn, and rub mixture onto corn with clean hands (it will warm the honey and ensure the spices adhere) and replace the husks.
On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes, turning half way through cooking process. Once cooked, peel the charred husk away from the cob, and sprinkle lightly with parmesan cheese. – Enjoy!
Tip: If you do not have husks, just use double-thick tin foil and wrap the corn cobs after they have been seasoned, and grill, or bake in oven at 350 degrees for the same amount of time.