Grilled Corn on the Cob with Garlic Butter and Parmesan Cheese

When I was a kid I remember visiting friends of my parents that had a small farm. When we were getting ready to sit down to dinner they went into the field to pick the corn. They immediately put the corn into boiling water. No butter was necessary for this corn. This recipe for grilled corn is the first time since then that I’ve been excited about corn-on-the-cob. These spicy, buttery, salty ears of corn-on-the-cob will kick up your next barbecue and change your expectation on what corn-on-the-cob should taste like.

Ingredients

8 Ears Corn

Garlic Butter (recipe follows)

1/2 C grated Parmesan Cheese

Garlic Butter Ingredients

2 sticks Unsalted Butter (softened)

8 Cloves Garlic (minced)

1/4 tsp Red Pepper Flakes (optional)

1 TBS Fresh Basil (chopped) *

¼ tsp Table Salt

5 grinds Freshly Ground Black Pepper

Directions

Pull back the husks but keep them attached at the base of the cob. Remove the silks and replace the husks on the corn. Soak in a large bowl of cold water for 30 minutes. It’s important that you soak the corn in water to hydrate the husks which allows them to steam the corn. If you think the corn is not sweet you can add ½ cup of sugar to the water.

Preheat grill to medium.

To make the garlic butter place the unsalted butter, minced garlic (use a garlic press), red pepper flakes, chopped basil, salt and pepper in a food processor and process until smooth. Keep at room temperature until ready to use.

Note: This can be prepared up to two weeks in advance if kept refrigerated. Bring to room temperature before spreading on corn.

Remove the corn from the water and pull back the husks. Place 1 tablespoon of the garlic butter on each ear of corn and, using your hand, rub it into the kernels of the entire cob. Replace the husks on the corn. Place the corn on the grill, close the cover, and cook for 15 minutes.

Warning: As the butter melts it will cause flare-ups. Keep a spray bottle with water on hand to douse the flames.

Remove the corn from the grill and remove the husks. Brush additional garlic butter on the ears then sprinkle with the parmesan cheese.

* Pronto Substitute

Fresh Basil – You can substitute 1 teaspoon dried basil.

To print a copy of this recipe go to Grilled Corn-on-the-Cob