Church's Chicken Corn on the Cob (Copycat Recipe)

This classic recipe for Church's Chicken Corn on the Cob captures the essence of the beloved side dish, featuring sweet, tender corn brushed with a rich, buttery seasoning blend. It's a perfect accompaniment to any meal, bringing a taste of Southern comfort to your table. This recipe is simple to prepare and meets dietary needs without compromising on flavor.

Ingredients:

• 4 ears of fresh corn on the cob
• 1/2 cup unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions:

1. Preheat your grill to medium heat.
2. Husk the corn and remove all silk strands.
3. In a bowl, combine the melted butter, salt, black pepper, garlic powder, and paprika.
4. Brush the corn with the butter mixture, ensuring each ear is well-coated.
5. Wrap each ear of corn in aluminum foil, sealing the ends tightly.
6. Place the wrapped corn on the grill and cook for about 15-20 minutes, turning occasionally.
7. Once cooked, carefully unwrap the foil, and brush with any remaining butter mixture.
8. Garnish with fresh parsley if desired, and serve hot.