Grilled corn on the cob is one of the highlights of summer. It’s sweet and juicy, with a satisfying crunch and smoky char from the hot grill grates. This is a must have for summer cookouts.
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6
How to make Grilled Corn with Garlic and Herbs
Ingredients:
- 1 pack Violife Just Like Cream Cheese Original
- 1 garlic clove, crushed
- 1 tablespoon parsley, chopped
- 1 tablespoon oregano, chopped
- salt, to taste
- freshly ground pepper, to taste
- 6 corn cobs
- pink pepper, to taste
- lime
Directions:
- Preheat oven to 350 F or heat grill to medium.
- Mix cream cheese substitute, chopped garlic, parsley and oregano. Season with salt and pepper, to taste, and place on baking sheet. Twist sides and refrigerate 1 hour.
- Grill corn or bake 30-35 minutes, or until tender.
- Remove cream cheese mixture from baking sheet and cut into slices. Place on top of each corn cob. Sprinkle with pink pepper, to taste, and serve with lime.
How to Grill Corn on the Cob
When you cook grilled corn on the cob in the husks, they trap moisture around the cobs, lightly steaming the corn. It makes the corn kernels extremely juicy and sweet, without too much char directly on them. And the few well-cooked kernels add some great grill flavor. Here’s how to do it:
- Remove the silk. Peel back the husks on each ear of corn, leaving them attached at the base. Remove as much of the silk as you can.
- Soak the corn. Pull the husks back over the corn and soak the cobs in cold water for 10 minutes. This step prevents the husks from burning too much on the grill. After soaking, drain and pat dry.
- Grill the corn in the husks over medium-high heat. Rotate the cobs every 3 to 5 minutes, until all sides of the corn are cooked. The entire process will take about 15 minutes.
To find more summer recipe ideas, visit violifefoods.com .
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