Ingredients
- 4 oz. cream cheese
- ½ cup grated Parmesan cheese
- ½ tsp crushed red pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 4 corn cobs, husked
Steps
- Fire up the barbecue. Mix the cream cheese, Parmesan, crushed red pepper and paprika in a small bowl. Set aside.
- Brush the corn lightly with oil and sprinkle with salt (in moderation) and pepper. Grill over medium heat for 10 minutes, or until charred in spots and kernels are easily pierced with a knife.
- Brush the corn cobs with the cheese mixture and grill for another minute or so.
Tips
You can easily turn this into a salad by cutting the kernels off the cobs after grilling and then mixing with cherry tomatoes, diced sweet onions and chopped parsley. Drizzle on red wine vinegar and extra virgin olive oil to taste.
Nutrition information
- Calories 238kcal 12%
- Fat 17.2g 27%
- Saturated fat 8.2g 41%
- Carbs 15.3g 5%
- Sodium 285mg 12%
- 3.2g sugar
- 1.8g fiber
- 8.4g protein
- 42mg cholesterol
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