Last weekend we made the mistake of not adjusting our standing order for our weekly grocery delivery and so we received a produce bin for a family of four or more. This is a mountain of produce for two people. But whenever I have more fruit and produce on hand than we can reasonably handle, I look at it as a challenge. And so began the weekend of Claire vs. Food.
Over the weekend I dehydrated the apples so they would keep as snacks, made a few loaves of zucchini bread, diced up a ton of tomatoes, onions and green peppers for salsa, ate a healthy amount of salad and then invited friends over for a Labor Day cookout to get rid of the rest of our veggies. We heated green beans with garlic, sprinkling Parmesan on top. Then I found myself with extra Parmesan as well as some spices I wanted to use. And so we came up with Paprika Parmesan Corn on the Cob.
General consensus was “yum.” It’s a pretty lovely, albeit messy, combo of sweet & spicy, along with some savory.
4 – 8 ears of corn, husked
1.25 cup freshly, finely grated Parmesan
1.5 tablespoons smoked paprika BBQ rub (we used leftover rub from this favorite recipe of ours)
1. Wrap the ears of corn in foil and grill them over medium heat, over flame for about 20 minutes. If you overcook the ears will become soft and pliable, which is less tasty.
2. While corn is grilling, toss the finely grated Parmesan with the smoked BBQ rub. Set aside.
3. When corn is done, lightly butter all ears, then roll each ear of corn in the paprika Parmesan mixture, coating lightly.*
4. Squeeze a lime wedge over all ears and serve right away (with napkins!).
*After rolling each ear in the mixture, fluff the remaining mixture with a fork so the Parmesan does not melt together.