8 ears of sweet corn, shucked
8 tablespoons Cabot Extra Sharp Spreadable Cheddar
1 teaspoon salt
1 teaspoon ground black pepper
Fresh chopped parsley
Prep: 5 mins | Cook: 10 mins
BRING a large pot with 2 inches of water to a boil.
PLACE all 8 ears of shucked corn in the boiling water. Cover and cook for 5 minutes.
TAKE all 8 ears and place on a medium grill (or Lodge grill pan) for 5 minutes until the corn begins to char slightly.
REMOVE corn from grill and place on a platter. Spread each ear with 1 tablespoon of Extra Sharp Spreadable Cheddar.
SEASON each ear with salt and pepper, and chopped parsley.
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