Playoff tickets are going for a bazillion dollars. Maybe you’re just going to tailgate? Maybe you want to pretend you’re tailgating at the ‘stick in the comfort of your own home? Either way, here is a tasty twist on corn on the cob that ANYBODY can do…
This is a great time to introduce you to the classic Mexican cojita cheese aka “Mexican Parmesan.” It usually finds it’s home on top of tostadas and other comida Mexicana(also PERFECT on chili). The “Frank Gore Corn” utilizes this cheese and another classic Mexican ingredient, cilantro. So simple, ANYONE can make them! Enjoy! And GO NINERS!!
FRANK GORE CORN
(courtesy of the Food Network)
- Total Time: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 6 servings
- Level: Easy
- 6 ears sweet white corn
- 1 pound butter
- 1 bunch cilantro, leaves chopped
- 1 pound Cotija cheese, crumbled
Preheat a grill to 350 degrees F.
Grill the corn with husks on for 30 minutes, then remove the husks. Melt the butter in a small pan over low heat and stir in the cilantro. When the corn is ready to be removed from the grill put them on a serving platter and apply the butter mixture. Top with cheese and serve.