Recipe by Reynolds Wrap®
"Wrapped in foil, fresh ears of corn are grilled with butter, Parmesan cheese, and rosemary."
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(18x24-inches) Reynolds Wrap® Heavy Duty Aluminum Foil
corn on the cob, husked
butter, softened, or olive oil
KRAFT 100% Grated Parmesan Cheese
dried rosemary leaves, crushed
I LOVE THIS !! Its simple fast and easy I have been making it with just the butter an it come out delicious !
Made this exactly like the recipe, except I did not have any rosemary leaves. Very good! My problem is: Is it worth the trouble VS regular corn on the cob? Heating up the grill, etc. I had mine with pork chops that I cooked in the oven. The taste was very good. If I were to make it again, I would add more butter, parm cheese, salt & pepper. I was afraid I put too much of the seasonings on, but by the time they cook, the ice melts, the majority of the seasonings are gone.
Like the technique. Corn cooked good. Flavor, needs to maybe be more concentrated into the butter mix.
add lots of cheese
Very good, however we did not enjoy the rosemary on it. I think if we left that out, and added a little bit more parm, it would be almost perfect!
This is a great way to cook your corn. Delicious flavor and the corn cooked up to perfection. So much better than the boiling method.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Cheesy Corn-On-The-Cob
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 192
** Calories from Fat: 122
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