2 Tbsp. Grated Parmesan Cheese (I used freshly shredded Parm)
1 tsp. chopped fresh parsley
2 Tbsp. Caesar dressing (I use Ken’s Steakhouse Light Creamy Caesar)
Instructions
Preheat grill to medium-high heat. Husk corn; remove silk. Rinse corn under cold water; shake off excess water. Wrap corn individually in foil. I grill corn by peeling back the husks, removing as much of the silk as I can, replacing most of the husk- peel off the outer most leaves. Soak the corn for an hour or so in water, then grill as directed below.
Grill 10 to 20 min. or until corn is tender, turning occasionally. Remove from grill; unwrap corn.
Meanwhile mix butter, Parmesan cheese, parsley and Caesar dressing. Spread butter mixture onto corn. I made 8 ears of corn, but did not double the butter recipe and had more than enough.
Originally Submitted
9/12/2011
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You can add this Grilled Corn on the Cob with Caesar Butter recipe to your own private DesktopCookbook.
