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Grilled Corn on the Cob with Parmesan and Garlic

5

30

Mesquite

Give this summer side a cheesy garlic kick. Fresh corn is covered in a garlic butter mix, grilled till tender, and finished with melt-in-your-mouth parmesan and a parsley garnish.

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  • 4 Tablespoon butter, melted

  • 2 Clove garlic, minced

  • salt and pepper

  • 8 ears fresh corn

  • 1/2 Cup shaved Parmesan

  • 1 Tablespoon chopped parsley

  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    Place butter, garlic, salt and pepper in a medium bowl and mix well.
    • 4 Tablespoon butter, melted

    • 2 Clove garlic, minced

    • To Taste salt and pepper

  • 3

    Peel back corn husks and remove the silk. Rub corn with half of the garlic butter mixture.
    • 8 ears fresh corn

  • 4

    Close husks and place directly on the grill grate. Cook for 25 to 30 minutes, turning occasionally until corn is tender.

    450 ˚F

  • 5

    Remove from grill, peel and discard husks. Place corn on serving tray, drizzle with remaining butter and top with Parmesan and parsley.
    • 1/2 Cup shaved Parmesan

    • 1 Tablespoon chopped parsley