Cajun Corn on the Cob Note from the chef: Nobody does vegetables like the good ol’ boys down south. Spicy, cheesy Cajun corn on the cob is best served alongside a juicy Surf and Turf Burger (page 79).
Makes 6 servings
6 ears fresh corn, shucked and cleaned
½ cup melted butter
Coarse salt, to taste
Ground black pepper, to taste
½ cup Parmesan cheese, shredded
1 teaspoon Tabasco sauce
1. Preheat grill.
2. Grill corn over a low flame, rotating frequently. This usually takes between 10 and 15 minutes, depending on the variety of corn.
3. Place corn on serving dish and pour the melted butter over it. Sprinkle with salt, pepper and Parmesan cheese, rotating the corn so that the entire surface gets covered.
4. Using grilling tongs, remove corn from grill and transfer to dinner plates.
5. Finish by dripping a few drops of Tabasco sauce on each ear of corn. Serve hot.
Copyright © 2013 by Dror Pilz (Author). All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.