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Side Dish
Mexican
6 servings
10 minutes
15 minutes
6 ears fresh corn, husks removed
6 tablespoons unsalted butter, softened
2 cloves Melissa’s Peeled Garlic, minced
Melissa’s Hatch Chile Powder to taste
¼ cup Parmesan cheese, grated
Kosher salt and freshly ground pepper to taste
Place corn on a medium temperature grill and grill until slightly charred, about 15 minutes.
In a small bowl, mix together the butter, garlic and Hatch Pepper. Spread the butter mixture on the corn, sprinkle with parmesan, season with salt and pepper and serve.
