Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 
                                                            

Mexican Corn on the Cob

1/3 cup KRAFT Grated Parmesan Cheese

6 hot cooked ears corn on the cob

2 sticks softened butter

1 tablespoon garlic powder

1 tablespoon dried parsley

 

Shuck corn and remove silk.  Grill corn over medium high heat until corn is tender (about 20 minutes).  Mix soften butter, garlic powder, and parsley.  Coat corn thoroughly with mixture.  Sprinkle cheese in plate, roll corn and coat evenly.  Serve immediately.