This recipe is so simple, a great accompaniment to any type of dish (well almost...) and the kids love it too. Packed with flavors this is one side dish you should be generous with, especially when served hot, people wallop this down like peanuts. Hope you like this, enjoy!



INGREDIENTS:
4 Ears of sweet American corn
4-tbsp. Butter
4-tsp. Garlic, minced
1-tbsp. Curley leaf parsley, minced
1-tsp. Lime or lemon juice
Salt and pepper to taste

PROCEDURE:
1. Mix the butter, garlic, pepper and salt, go easy on the salt especially if the butter is salted. Baste the cobs with the garlic butter mix.
2. Cook the corn over an open flame continuously turning them over, you want to get then nice and brown and not burnt. OR Place them in a preheated oven at 450F, turning them occasionally, for about 15-mins OR Place them in a salamander for 10-mins turning occasionally, the rule is cook the kernels don’t burn them.
3. Once ready, stand up each with the stock end in your hand and the nose end on the cutting board, using a sharp knife cut off the kernels off the cob. Place them in a bowl, add the remaining butter, parsley and lime juice, mix well. Now taste for seasoning, adjust, taste.
4. Make this a day before and heat before serving.
PS. Please ignore the shrimp in the image.