This Italian twist on Mexican Street Corn is perfect as a pregame or grilled backyard treat.
- On a gas grill set half the burners of the gas grill to high heat. Allow preheating for 5 minutes. Clean
and oil grilling grate with a bit of olive oil.
- When grill is hot, brush corn with the olive oil and place corn directly over hot side of grill and cook,
rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- Transfer corn to a platter and use a large spoon to evenly coat corn on all sides with the Garlic
Parmesan Crema. Sprinkle with cheese and chopped Parsley and serve immediately.
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