GRILLED CORN ON THE COB
MAKES 8 SERVINGS
Try this buttery, herby corn to take a cookout classic up a notch.
¼ cup unsalted butter
2 cloves garlic, minced
2 teaspoons Creole seasoning
½ teaspoon paprika
2 tablespoons finely chopped fresh parsley
10 cups water
2 tablespoons kosher salt
8 ears corn, shucked
Garnish: chopped fresh parsley
1. In a small saucepan, melt butter over medium heat. Add garlic, Creole seasoning, and paprika, and cook until garlic is tender, 5 to 7 minutes. Remove from heat, and stir in parsley.
In a large Dutch oven, bring 10 cups water
