Ingredients
- Corn:
- 4 ears corn on the cob with husks
- 4 tablespoons butter, melted
- 4 tablespoons fresh grated Parmesan cheese
- 1 teaspoon paprika (or mild chile powder such as ancho)
- Crema:
- 1 cup heavy cream
- 1 cup sour cream
- 1 teaspoon salt
Instructions
For Crema Sauce
Mix sour cream, heavy cream and salt in a medium bowl. Set aside.
For Corn on the Cob
Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product.
Place ears of corn on the grill with a low-heat.
Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature.
While corn is grilling, add grated Parmesan and paprika to a medium sized bowl and mix to combine.
Take corn off the grill and brush it with melted butter.
Brush grilled ear of corn with crema sauce, then sprinkle on Parmesan and paprika mixture.
Source: The Gourmet Sleuth
