Grilled Sweet Corn with Sun-Dried Tomato Butter

Take barbecued natural corn to a higher level with our simple Barbecued Sweet Corn with Sun-Dried Tomato Spread. Blend mellowed margarine in with sun-dried tomatoes, garlic, basil and Parmesan and spread over newly barbecued corn for a straightforward side dish fit for all your mid year picnics.

½ cup (1 stick) spread, relaxed
4 ounces sun-dried tomatoes, minced
2 cloves garlic, squeezed or minced
2 tablespoons new basil, minced
4 tablespoons Parmesan cheddar, ground
½ teaspoon legitimate salt
¼ teaspoon dark pepper
8 ears corn, shucked
In a little bowl, consolidate margarine, sun-dried tomatoes, garlic, basil, Parmesan, salt and pepper. Mix until consolidated. Put away.
Preheat barbecue to medium intensity. Barbecue corn for 3 to 4 minutes for each side. At the point when corn is mellowed and scorched, eliminate from heat.
Spread sun-dried tomato margarine liberally onto every ear of corn. Serve right away.

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