To compliment Mark’s baby back ribs, I decided to roast corn on the cob- a must have during the summer months!  This is a super easy and tasty way to dress up an ear of corn…just try not to over grill/roast the ears :0)

You need a few cloves of minced garlic, melted butter, chopped cilantro, freshly ground pepper, kosher salt and crumbled cotiga cheese.

Butter Roasted Corn with Cilantro & Cotija Cheese

First, shuck your corn and prepare the grill to medium-low heat.

Then melt your butter and add the minced garlic. Brush the corn with your melted garlic butter, season with pepper/salt and place the ears on a single layer of foil on top of the grill.  You will spend the next 10-15 minutes, turning the corn when they lightly brown on the bottom.  Do not let them get too dark!

When you are finishing up the last rotation, sprinkle the cilantro and cotija cheese on top, turn off the grill and cover with another sheet of foil until ready to serve.  Yum!

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