CHEESY BBQ'D CORN-ON-THE-COB
Steps:
- Preheat outdoor grill or preheat oven to 400 degrees F.
- Shuck corn. If desired, leave husks attached to cob to use as holders.
- In a small bowl, combine softened butter, chili powder, and cheese sauce mix or powdered cheese packet.
- Spread butter on corn and wrap each ear individually in foil.
- Place on grill and close lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.
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Whitney Tillery
[email protected]I would recommend using a sharp cheddar cheese for the cheese sauce. It gives it a nice sharp flavor.
dani magna
[email protected]This recipe is a great way to use up leftover corn on the cob.
Aalyan Muzaffar
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great way to change up the classic corn on the cob.
Nabinkumar Ray
[email protected]This recipe is perfect for a crowd. I made it for a potluck and it was a huge hit.
Brian Patterson
[email protected]I'm not a big fan of BBQ sauce, but this recipe was still really good. The cheese sauce is what really makes it.
Hasibul Islam
[email protected]I would recommend using a sharp cheddar cheese for the cheese sauce. It gives it a nice sharp flavor.
Moliginiyan99
[email protected]This recipe is a great way to use up leftover corn on the cob.
Daniela Torres
[email protected]The corn was a little dry, but the cheese sauce was delicious.
Stranger man
[email protected]I love how simple this recipe is. It's perfect for a weeknight meal or a summer BBQ.
Siena Mouers
[email protected]This recipe is easy to follow and the results are amazing. The corn is cooked to perfection and the cheese sauce is creamy and cheesy.
Kgomotso Moemise
[email protected]I've tried many BBQ corn recipes, but this one is by far the best. The cheese sauce is the perfect complement to the charred corn.
Audrey Milazzo
[email protected]This recipe was a hit at my last BBQ! The corn was perfectly charred and the cheese sauce was creamy and flavorful. I'll definitely be making this again.