Recipe courtesy of LongHorn Steakhouse

Fire-Grilled Corn on the Cob

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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


  1. 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!

Cook’s Note

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