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Grilled Corn with Onion and Cheese
Feel free to prepare corn up to 1 day ahead. Instead of tying the corn husk in place, seal each ear with its husk in foil. The corn can then cook over direct or indirect heat.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
8
8 to 10 ears of corn
1/2 cup melted butter
1/2 cup grated parmesan cheese
3/4 cup onion, very thinly sliced
Salt
Pepper
Method/Steps
1. Soak corn in water to cover at least 30 minutes or up to 4 hours.
2. Remove 3 or 4 pieces of husk from 1 or 2 corn ears; tear these pieces lengthwise into 1/4 inch wide strips. You’ll need at least 16 to 20 strips.
3. Pull back, but don’t remove the husk on each ear. Discard corn silk. Brush each ear lightly with butter and sprinkle with 1 tablespoon cheese. Pull husk up on 1 side of each ear and set husk-covered side on a flat surface. Arrange equal portions of onion slices on corn; pull remaining husk up to enclose onion and corn. Tie tip end of each ear with a husk strip. Knot strip if pieces are too short. Tie anoher husk strip around centre of each ear.
4. Lay corn on a grill, and cook turning often, until corn is hot, about 20 minutes. 5. Pull open husks and season with salt and pepper to taste.