There’s nothing like corn-on-the-cob when it’s fresh off the grill.
And, if you’ve never tried it, this is the recipe that will convert you to grilled corn for the rest of your life. Yes, it’s like that. In fact, it may just convince you to add corn-on-the-cob to your grocery cart every week until the end of summer. (And, hey, you can always do it under the broiler when it’s too cold outside.)
This recipe makes four ears, but you can always change it up as you need it!
4 tablespoons Mad Dog Inferno Hot Sauce
1 teaspoon Lime juice
dash of Salt and pepper
4 ears of fresh Sweet Corn (shucked)
4 tablespoons Sour cream
¾ cup Parmesan cheese, grated
¼ cup fresh Cilantro, chopped
In a small bowl, mix together Mad Dog Inferno Hot Sauce, lime juice and salt and pepper. Set aside. Lightly brush each ear of corn with olive oil and grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through. Take corn off of grill and brush with sour cream. To serve, drizzle with hot sauce mixture and sprinkle with cheese, and cilantro.