QUESO CORN ON THE COB
Creamy, cheesy, and perfect for summer, this corn on the cob is topped with warm Queso-Melt Queso Dip and fresh parsley for an easy, flavor-packed side dish. It’s a cookout crowd-pleaser every time!
INGREDIENTS
4 ears of corn, husked
Queso-Melt Queso Dip (Original or Jalapeno)
2 tablespoons fresh parsley, finely chopped
Salt, to taste
INSTRUCTIONS
Cook the corn using your preferred method:
– Boiling: Bring a large pot of salted water to a boil. Add corn and cook for 5–7 minutes until tender.
– Grilling: Preheat grill to medium-high. Brush corn lightly with oil and grill for 10–12 minutes, turning occasionally, until tender.
While the corn cooks, warm the Queso-Melt in microwave until smooth and pourable.
Place cooked corn on a serving platter. Drizzle with warm queso and sprinkle with chopped parsley.
Add a pinch of salt to taste.