Get ready to celebrate the Fourth of July with this foolproof recipe!
8 ears, husk removed, silk removed
Macadamia nut oil
1 ½ tbsp.
½ cup, melted
2 tbsp., minced
1 tsp., crushed
1 tsp., rubbed
1 tsp., dried
1 ½ tsp.
1 ½ tsp.
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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