- 1 bag (12 ear) Birds Eye® Sweet Mini Corn on the Cob, cooked according to package directions
- 2 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
- Ground chili powder
How to Make It
Brush cooked corn with butter to coat.
Sprinkle each ear with cheese and chili powder.
Season to taste with salt, if desired.
Serving Suggestion: Serve with flank steak and prepared Birds Eye® Rotini & Broccoli with Cheese Italian Blend.