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Mexican Corn Bites

corn bites

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 10 minutes
Cook Time 10 minutes

Ingredients
 

  • 4 corn cobs
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 50 grams butter, melted
  • 2 tablespoons parsley, chopped
  • 50 grams feta

Instructions
 

  • Start by preparing the corn. Remove the husk from the corn and then use a sharp knife to cut off the base. Cut each corn into half. Stand each corn half on its end and then slice them down the middle. Turn the corn 90 degrees and do a second cut. You should end up with 8 long thin strips for each corn cob.
  • Combine the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
  • Place the corn in a large bowl and toss with the olive oil. Sprinkle with the seasoning and toss to coat.
  • Place the corn on a hot barbecue, kernel side down, and cook for 8-10 minutes. Flip the corn and cook the other side for 1-2 minutes.
  • Place the corn on a tray and brush with melted butter. Scatter over fresh parsley and then crumble feta over the top.