Receta Grilled Corn on the Cob

by Veronica Gantley

• 6 ears of corn shucked
• 1/4 cup melted butter or olive oil
• 1 tablespoon parsley
• 1 clove garlic minced
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup lemon juice
• 3/4 cup Parmesan cheese
• Lemon wedges for garnish

Directions

Preheat the grill to medium-high heat.

Brush the corn with olive oil. Grill the corn until hot and lightly charred all over about 10 minutes.

While the corn is grilling, mix the parsley, garlic chili powder, salt, sour cream and lemon juice in a bowl.

Spread the mixture evenly over the corn and sprinkle the Parmesan cheese on top.

Serve warm with lemon wedges.