Spicy Grilled Corn
6 ears corn, husked and cleaned
1/2 cup butter, softened
6 Tbsp Bayou Blackening Balm or Picante Passion
1/4 cup queso fresco or chevre (optional)
Peel back husks from the corn, remove strings and leave just a few layers of husk on the corn.
Spread butter or margarine over each ear of corn.
Sprinkle Bayou Blackening Balm or Picante Passion lightly over each ear, or to taste.
Fold corn husks back over the corn.
Place on grill for 25 minutes, turning occasionally.
Peel back husks, sprinkle with cheese and enjoy!