Recipe of the Week

Recipe of the Week
Grilled Corn On The Cob

6 ears of corn, husks pulled back and cleaned
3 Tbsp butter
2 Tbsp garlic powder
2 Tbsp onion powder
2 tsp salt
½ tsp black pepper
¼ tsp chili powder
⅛ tsp cayenne pepper
6 Tbsp parmesan cheese

Rub corn with butter. Combine garlic powder, onion powder, salt, pepper, chili powder, and cayenne. Sprinkle over corn. Cover corn with husk. Grill over medium heat until tender, about 15 minutes, rotating every 5 minutes to keep from burning. Pull back husks and sprinkle each ear with 1 tablespoon of parmesan cheese. Serves 6.

Recommended wine: Candlelight from Tassel Ridge is a semi-sweet, light white wine with citrus notes on the palate.

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