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Side dish

Independence Day Corn

Prep:

10 m

Cook:

1 h 30 m

Ready in:

1 h 40 m

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Get ready to celebrate the Fourth of July with this foolproof recipe!

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Servings: 8

Corn

8 ears, husk removed, silk removed

Macadamia nut oil

1 ½ tbsp.

Butter

½ cup, melted

Garlic

2 tbsp., minced

Rosemary

1 tsp., crushed

Sage

1 tsp., rubbed

Thyme leaves

1 tsp., dried

Salt

1 ½ tsp.

Pepper

1 ½ tsp.

Parmesan cheese

½ cup, grated

Keep corn in cold water for about 1 to 3 hours.
Combine macadamia nut oil and butter, mix well, season with herbs, salt, and pepper and add Parmesan. Stir well.
Drain the corn ears and pat them dry. Spread the oil-butter mixture over each ear, them place each ear on a square of aluminum foil, wrap them tightly, and puncture to let steam escape while cooking.
Heat your outdoor grill to a medium heat and grill the corn ears for 20 to 30 minutes or until tender, turning often.
Remove from the grill and check if the corn is ready. If not yet, cook for 5 more minutes.

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