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Grilled Corn with Parmesan Butter

June/July 2007

Grilled Corn with Parmesan Butter

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By: Tara Bench

Part of this menu: Fourth of July Party »
This cheesy corn is bound to go quickly at your next picnic or barbecue—make enough for seconds.

Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

8 Servings
Prep 5 min + chilling
Cook 15 min

Ingredients:

1 stick (4 ounces) butter, softened
1/2 cup finely grated parmesan cheese
1/2 teaspoon pepper
6 ears corn, husked
2 tablespoons extra-virgin olive oil

Once it's slightly blackened, move the corn to a less hot area of the grill to finish cooking.

Directions:

In a medium bowl, beat together the butter, cheese and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.
Preheat a grill or grill pan to medium-high. Cut the corncobs in half. Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. Cut the chilled butter into small pieces and serve with the corn.

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