August 6, 2016
Recipe by Chef Jacquie
4 ears of corn (remove corn silk and keep husks on)
1 stick of butter
1/2 teaspoon cayenne pepper
Zest of 1 lime
4 Tablespoons of grated Parmigiano Reggiano Cheese
2Make compound butter by placing softened butter in a small bowl.
3Aadd cayenne pepper and lime zest and mix until completely incorporated.
4Rub butter on corn, sprinkle cheese on top.
5Rewrap the corn with its husk.
6Grill for about 20 minutes.
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