JAMAICAN GRILLED CORN WITH PARMESAN
Reminiscent of Mexican street corn but with an extra layer of flavor and heat courtesy of Jamaica’s famed Scotch bonnet peppers and cilantro, these cheesy, charred ears are the perfect complement to our Scotchie Lime Coleslaw — or your favorite grilled entree. If you want to turn up the heat even more, add a shake or two of Half Way Tree Scotch Bonnet Hot Sauce.
Ingredients
- 4 ears fresh corn , in the husks
- Vegetable oil, for brushing
- 1 cup Half Way Tree Scotchie Lime Sauce
- 1½ cups grated Parmesan cheese
- Half Way Tree Scotch Bonnet Hot Sauce
- Lime wedges, for serving
Preparing the spices
Pull back the husks from each ear of corn and tie them in a knot to form a handle. Discard the corn silk.
Fire up your charcoal or gas grill or preheat a ridged grill pan until very hot. Brush the corn with vegetable oil and grill for about 10 minutes, turning occasionally, until starting to char a bit here and there. Remove from the heat and brush with Scotchie Lime Sauce. Sprinkle generously with grated Parmesan, turning to coat on all sides, and serve with hot sauce and lime wedges.
