Fire-Grilled Corn on the Cob

Ingredients
  • 4 ears of corn
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 4 tablespoons butter, melted
  • 4 tablespoons grated Parmesan
  • 1 teaspoon paprika
Directions
For Crema Sauce:
  • Mix sour cream, heavy cream and salt in a medium bowl. Set aside.

  • For Corn on the Cob:

  • Clean and oil your grill grates.

  • Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product.

  • Place ears of corn on the grill with a low-heat.

  • Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature.

  • While corn is grilling, add grated Parmesan and paprika to a medium sized bowl and mix to combine.

  • Take corn off the grill and brush each one with melted butter.

  • Brush grilled ear of corn with crema sauce, then sprinkle on Parmesan and paprika mixture.

  • Enjoy!

  • For more information about LongHorn Steakhouse or to find your nearest location, visit LongHornSteakhouse.com. Connect with us at Facebook.com/LongHornSteakhouse, Twitter.com/LongHornSteaks and Instagram.com/LongHornSteaks.


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