these mini corn on the cobs are a great appetizer (or side dish) for an end of the summer cookout. get your hands on some fresh corn before the season is over. the sweetness from corn pairs perfectly with the spicy chili powder and salty parmesan.
assembling these cutie pies couldn’t be easier – just set up your “dredging” stations and it will go quickly. serving them on a stick keeps your hands clean and free of a greasy mess. i mean, who doesn’t like food on a stick?
ingredients:
4 ears of corn, cut into thirds
¾ cup – 1 cup light sour cream
¾ cup – 1 cup freshly grated parmesan cheese (use the real stuff, not the bottled kind)
chili powder
directions:
cook ears of corn in boiling pot of water for 5 minutes. drain and place popsicle or kabob stick into each mini ear of corn.
set up two bowls – one for sour cream (with basting brush) and one for freshly grated parmesan cheese. working quickly, slather each ear of corn with about 1 tablespoon light sour cream. sprinkle with 1 tablespoon cheese and garnish with a dusting of chili powder. repeat 11 more times. serve immediately.
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