Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Every Day is Grilling Day
Parmesan Garlic Grilled Corn
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 481
- Total Fat
- 38 g
- Saturated Fat
- 10 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 17 g
- Cholesterol
- 25 mg
- Sodium
- 558 mg
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 481
- Total Fat
- 38 g
- Saturated Fat
- 10 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 17 g
- Cholesterol
- 25 mg
- Sodium
- 558 mg
Ingredients
Directions
Special equipment:
a grill or grill pan- Preheat an outdoor grill or indoor grill pan to medium-high heat.
- Pulse the garlic in a food processor until very finely minced. Add the mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup Parmesan and pulse until everything is well combined. Pour the olive oil slowly into the mixture while pulsing. Take 1/4 cup of the mixture and brush it over the ears of corn so that they are completely coated, then set aside the remaining mixture. Mix the remaining 1/2 cup Parmesan with the parsley in a small bowl and set aside.
- Add the corn to the grill and cook, turning halfway through, until the corn is charred and browned in spots, about 15 minutes. Remove the corn to a platter and brush it with the remaining garlic mixture, then sprinkle the corn with the parsley and cheese mixture. Serve immediately.
