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PARMESAN CORN ON THE COB
Corn on the cob is a summer staple. Dress yours up with this recipe on your George
Foreman grill.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
6 ears of corn
1 package (8 ounces) Parmesan cheese of your choice
2 tablespoons chili powder
4 tablespoons melted butter
Directions:
In a small mixing bowl combine all ingredients except for the corn. Stir until well
mixed. Take mix and spread evenly on to your ears of corn. Place on your preheated
George Foreman indoor outdoor grill. Cook for 30 minutes or until tender, turning the
cobs every 5-10 minutes.
Servings: 6
GRILLED PULL-APART BREAD
Prep Time: 10 minutes
Ingredients:
1 French boule or sourdough loaf
3 Tbsp. butter, softened
Directions:
1.
Preheat the Indoor/Outdoor Grill on setting 5.
2.
Cut the loaf on a diagonal into 2" diamonds, being careful not to cut all the way
through the bread.
3.
Using your fingers, open each crack and spread the butter and pesto onto the
bread coating each piece completely.
4.
Stuff the cheese into each crack.
5.
Place a large piece of tinfoil under the bread and lightly wrap up the sides of the
bread, leaving the top open.
6.
Place the foil wrapped bread onto the preheated grill. Place the lid on the grill.
7.
Grill the bread for 25–30 minutes, until the cheese is melted.
8.
Serve as one large loaf and pull out chunks of bread to enjoy!
Servings: 8
GIO3000_IB_18252-000.indd 10
Cooking Time: 30 minutes
3 Tbsp. pesto
2 cups shredded mozzarella
10
Total Time: 40 minutes
9/28/17 4:23 PM
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