Merritt Bates-Thomas is back for another edition of What's Cookin'? and she's serving up an end of summer recipe you're gonna love! 
Merritt Bates-Thomas

GRILLED SUMMER CORN

 4 ears fresh sweet corn
Olive oil
5 cloves garlic, minced
1 Tbsp smoked paprika
1/4 cup chopped fresh cilantro

Remove husk and silk from corn and place corn in a pan of water for 10 to 20 minutes. Remove corn from water and dry. Brush ears of corn with olive oil and minced garlic. Sprinkle with smoked paprika and cilantro. Place ears of corn on grill at 350 degrees F, turning about every 5 minutes, to cook entire ear and keep it from burning. Cook for about 20 minutes. Corn can be eaten on the cob or cut off and served in a bowl. Left over corn can be reheated in a skillet over low heat.

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

 

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