Preheat a charcoal or gas grill for direct cooking over medium-high heat. Pull husks back leaving them attached at stem ends. Remove silk; gather husks over stem and tie with kitchen string to form a handle. Brush each ear with canola oil.
Your guests will shuffle on over to try this truffle-Parmesan grilled corn!
Servings and Ingredients
|4 ear(s) fresh sweet corn|
|Hy-Vee vegetable oil, for brushing|
|⅓ c. black truffle oil|
|2 tsp. fresh lemon juice|
|1 tsp. Hy-Vee garlic salt|
|1 tsp. Hy-Vee Malabar black pepper, coarsely ground|
|6 tbsp. Hy-Vee grated Parmesan cheese|
|2 tbsp. fresh chives, chopped|
Things To Grab
- Charcoal or gas grill
- 100% cotton kitchen string
- Silicone pastry brush
Place corn over direct heat, keeping husk handles away from flame. Grill 10 to 12 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool slightly.
Meanwhile, whisk together black truffle oil, lemon juice, garlic salt, and black pepper. Brush on grilled corn to serve. Sprinkle with grated Parmesan cheese and fresh chives. Serve immediately
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 5mg
- Sodium: 620mg
- Total Carbohydrates: 21g
- Protein: 6g